Fat-reducing clausena lansium fermented beverage and preparation method thereof
By preparing a fermented beverage made from chicken skin fruit to reduce fat, and by combining chicken skin fruit with other medicinal and edible plants, the problem of insufficient development and utilization of chicken skin fruit has been solved. This has resulted in a healthy beverage with fat-reducing and antioxidant effects, promoting the deep processing of specialty agricultural products and the development of the health food industry.
Patent Information
- Application Number
- CN202511502735.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-10-21
- Publication Date
- 2026-01-23
AI Technical Summary
The low level of development and utilization of chicken skin fruit has resulted in low prices, causing economic losses to growers. Furthermore, its medicinal and edible value has not been effectively integrated into daily beverages, and there is a lack of deep-processed products.
Using chicken skin fruit as the main ingredient, and adding mulberry leaves, lotus leaves, cassia seeds, purslane, licorice and other medicinal and edible plants, a chicken skin fruit fat-reducing fermented beverage is prepared through a specific method, including enzymatic hydrolysis, fermentation and other steps, to form a beverage with fat-reducing effects.
The prepared chicken skin fruit slimming fermented beverage not only has a unique flavor and harmonious taste, but also has significant antioxidant and slimming effects, which fits the trend of healthy consumption and provides an innovative choice for the functional beverage market.
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Figure CN121369602A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of health food development, and particularly relates to a Clunesa lanisum-olen fermented beverage for reducing fat and a preparation method thereof. BACKGROUND
[0002] Clunesa lanisum-olen (Blanco) Merr, also known as Clunesa lanisum-olen, is mainly produced in counties (cities) such as Longzhou, Chongzuo and Pingxiang in the southwest of Guangxi, and is one of the rare fruits in the south subtropical zone of China and also a special food material in Guangxi. The fruit is a berry, the fruit type is like a pearl, the color of the fruit flesh is white, and the fruit skin and the fruit flesh are edible, and the mature Clunesa lanisum-olen fruit flesh is sweet and slightly sour. The Clunesa lanisum-olen fruit contains 18 kinds of amino acids, vitamin C and various trace elements needed by the human body, also contains aromatic substances and phenolic substances which are easily digested and absorbed by the human body, and the amino acids contain L-carnitine, which is an amino acid that promotes fat to be converted into energy and is an essential coenzyme in the process of fat metabolism and has a certain effect on fat reduction.
[0003] Clunesa lanisum-olen is a food with medicinal and edible properties, which can be eaten fresh or used as medicine. It has low heat, and has the effects of heat reduction, inflammation reduction, stagnation reduction, fat reduction, spleen and stomach nourishing, digestion promotion and nutrition supplementing, and is a kind of healthy green food. Although Clunesa lanisum-olen is widely planted and is deeply loved by people in the local area, due to its low degree of development and utilization, and its characteristics of not easy to store, easy to rot and short fruit period, the price is low, which brings certain economic loss to the growers. Therefore, it is necessary to develop deep processing products of Clunesa lanisum-olen, which not only can prolong the industrial chain and improve the economic benefit, but also can drive the local economic development, and has important significance for promoting the revitalization of agricultural industry, rural construction and the development of characteristic agricultural products and green industrial chain. SUMMARY
[0004] The present application provides a kind of Clunesa lanisum-olen fermented beverage for reducing fat and a preparation method thereof, which provides an effective means for the utilization of Clunesa lanisum-olen.
[0005] In order to achieve the above-mentioned application purposes, the present application provides the following technical solutions:
[0006] The present application provides a kind of Clunesa lanisum-olen fermented beverage for reducing fat, which is made of the following raw materials by weight:
[0007] Clunesa lanisum-olen fruit juice 150-300 parts;
[0008] Medicinal and edible material extract 50-70 parts;
[0009] Sweetener 20-100 parts;
[0010] Lactobacillus plantarum 0.5-5 parts;
[0011] The raw materials of the medicinal and edible material extract solution include Portulaca oleracea, lotus leaf, cassia seed, mulberry leaf and licorice.
[0012] The application also provides a preparation method of the chicken skin fruit fat-reducing fermentation beverage.
[0013] S1, preparing chicken skin fruit juice: after the chicken skin fruit is subjected to astringency removing treatment, juice extraction and filtration, the obtained juice is subjected to enzymatic treatment to obtain chicken skin fruit juice;
[0014] S2, preparing medicinal and edible material extract solution: Portulaca oleracea, lotus leaf, cassia seed, mulberry leaf and licorice are extracted, and the extract solutions are combined and subjected to enzymatic treatment to obtain a medicinal and edible material extract solution;
[0015] S3, mixing ingredients: the chicken skin fruit juice and the medicinal and edible material extract solution are mixed, a sweetening agent is added, and sterilization treatment is performed;
[0016] S4, fermentation: the sterilized mixed solution is inoculated with Lactobacillus plantarum for fermentation to obtain the chicken skin fruit fat-reducing fermentation beverage.
[0017] Preferably, in S1, the astringency removing treatment is constant temperature soaking with β-cyclodextrin;
[0018] The temperature of the constant temperature soaking is 55-60°C;
[0019] The time of the constant temperature soaking is 1.5-3.5 hours;
[0020] The addition amount of the β-cyclodextrin is 0.05%-0.6% of the mass of the chicken skin fruit.
[0021] Preferably, in S1, the juice extraction is performed by adding 1-6 times of water;
[0022] In S1, the enzymatic treatment is performed by adding pectinase and cellulase for enzymolysis;
[0023] The temperature of the enzymatic treatment is 45-55°C;
[0024] The time of the enzymatic treatment is 1.5-3.5 hours.
[0025] Preferably, in S2, the mass fraction of Portulaca oleracea, lotus leaf, cassia seed, mulberry leaf and licorice is as follows:
[0026] Portulaca oleracea 20-30 parts;
[0027] Lotus leaf 15-25 parts;
[0028] Cassia seed 10-20 parts;
[0029] Mulberry leaf 20-30 parts;
[0030] Gancao 12-24 parts.
[0031] Preferably, the extraction is water decoction extraction, and the extraction is at least twice;
[0032] The water amount for the first extraction is 25-35 times of the total mass of the medicinal materials;
[0033] The water amount for the second extraction is 15-20 times of the mass of the residues;
[0034] The temperature for the decoction extraction is 90-100℃;
[0035] The time for each decoction extraction is 10-15 minutes.
[0036] Preferably, in S2, the enzymatic treatment is enzymolysis by adding pectinase and cellulase;
[0037] The temperature for the enzymatic treatment is 45-55℃;
[0038] The time for the enzymatic treatment is 3.5-5.5 hours.
[0039] Preferably, in S4, the inoculation amount of the Lactobacillus plantarum is 0.5%-2% of the mass of the mixed liquid;
[0040] The temperature for the fermentation is 38-42℃;
[0041] The time for the fermentation is 45-55 hours.
[0042] Preferably, in S2, before the extraction, the medicinal materials are soaked at 50-60℃ for 10-15 minutes.
[0043] The application also provides the use of the chicken skin fruit fat-reducing fermented beverage or the chicken skin fruit fat-reducing fermented beverage prepared by the above preparation method in the preparation of antioxidant products or weight loss products.
[0044] For the raw materials mentioned in the application:
[0045] Mulberry leaf, scientific name (Morus Alba L), also known as yellow mulberry, domestic mulberry, etc., mainly distributed in the middle and lower reaches of the Yangtze River and the Sichuan Basin. Mulberry leaf has been a plant with medicinal and edible properties since ancient times, and is known as "God's Leaf" in the folk. Mulberry leaf is also known as the king of plants. Mulberry leaf is rich in flavonoids, alkaloids, amino acids, organic acids and vitamins, etc., and has the effects of lowering blood sugar, lowering blood pressure, lowering blood lipids, etc., and can also eliminate oxygen free radicals in the body, which is helpful for weight loss.
[0046] Lotus leaf, scientific name (Nelumbo nucifera Gaertn), also known as lotus leaf and lotus leaf, has been cultivated in China for more than 3,000 years, and lotus leaves are widely distributed in north and south. Lotus leaf is semicircular or folded fan-shaped, the upper surface is dark green or yellow-green, and the lower surface is light gray brown. Lotus leaf contains flavonoids and alkaloids and other active substances, among which lotus leaf can effectively decompose fat in the body, prevent fat absorption, prevent fat accumulation, and promote intestinal peristalsis, which helps to reduce fat and lose weight.
[0047] Cassia, scientific name (Catsia tora Linn), also known as grass cassia and horse's hoof cassia, is distributed in most parts of China, and is in the form of rhombus or cylinder, with green-brown or dark brown surface. It is the first batch of medicinal and edible Chinese herbal medicines issued by the National Health Commission. According to modern pharmacological research, its main chemical components are anthraquinones, fatty acids, naphthopyrroles, polysaccharides, non-saponified substances, amino acids and inorganic elements, etc. It can regulate blood pressure, reduce fat, antioxidant, anti-aging, inhibit obesity, anti-inflammatory and antibacterial, anti-tumor, anti-platelet aggregation and improve renal function.
[0048] Portulaca oleracea L, also known as Portulaca oleracea L, is planted in various places in China, and the whole plant is without hair, lying on the ground, and is light green or with dark red. Portulaca oleracea is a medicinal and edible plant with rich nutritional ingredients, mainly containing flavonoids, alkaloids, terpenes, organic acids and polysaccharides and other types of chemical components, which has good effects in antibacterial, antioxidant, exfoliating, repairing keratin, inhibiting sebum secretion and the like.
[0049] Glycyrrhiza UralensisFish, also known as sweet root and sweet grass, is mainly distributed in northeast, north and northwest provinces in China, and its roots and rhizomes are thick and brown with sweet taste. Licorice has the effects of tonifying spleen and qi, clearing heat and detoxifying, and regulating various drugs.
[0050] The beneficial effects of the present application are:
[0051] The present application takes chicken skin fruit as the main raw material, and adds five kinds of medicinal and edible plants with fat-reducing function, such as mulberry leaf, lotus leaf, cassia, portulaca oleracea and licorice, to develop chicken skin fruit fat-reducing fermented beverage through specific method. The chicken skin fruit fat-reducing fermented beverage provided by the present application not only has unique flavor, coordinated taste, natural color and stable organization state, but also has significant antioxidant and fat-reducing effects, successfully integrating the medicinal and edible value of chicken skin fruit into daily drinks. The product meets the current health consumption trend, providing an innovative choice with good palatability and clear health benefits for the functional beverage market, and has positive significance for promoting the deep processing of characteristic agricultural products and the development of health food industry. BRIEF DESCRIPTION OF DRAWINGS
[0052] Figure 1 Figure 1 is a process flow diagram;
[0053] Figure 2 Figure 2 is a graph showing the ABTS free radical scavenging rate of the chicken skin fruit fat-reducing fermented beverage and a comparison result;
[0054] Figure 3 Figure 3 is a graph showing the hydroxyl radical scavenging rate of the chicken skin fruit fat-reducing fermented beverage;
[0055] Figure 4 Figure 4 is a graph showing the DPPH free radical scavenging rate of the fermented beverage;
[0056] Figure 5 Figure 5 is a typical graph of the fluorescence intensity of the zebrafish yolk sac after sample treatment, and the dashed box is the analysis part of the yolk sac;
[0057] Figure 6 Figure 6 is a graph of the fluorescence intensity of the zebrafish yolk sac after sample treatment, compared with the normal control group, *p<0.05, **p<0.01. DETAILED DESCRIPTION
[0058] The technical solutions provided by the present application will be described in detail below in conjunction with the embodiments, but they should not be understood as limiting the scope of protection of the present application.
[0059] Example 1
[0060] (1) Preparation of chicken skin fruit juice: select chicken skin fruits without mold and rot, wash them clean with clean water, add 0.1% β-cyclodextrin, and soak them in a constant temperature water bath at 56°C for 2h. Put the desiccated chicken skin fruits into a juicer, add 1 times water to juice, filter the juice after juicing, add pectinase and cellulase, stir evenly, and then place in a constant temperature water bath for enzymolysis for 2h. Take the supernatant to obtain chicken skin fruit juice.
[0061] (2) Preparation of medicinal and edible material extract: take 20 parts of Portulaca oleracea, 15 parts of lotus leaf, 10 parts of cassia seed, 20 parts of mulberry leaf, and 12 parts of licorice, respectively, wash them, and soak them at 50°C for 10min. Pour them into a pot, add 25 times of pure water, first boil with large fire and then slowly cook with small fire for 10min. Filter to obtain extract A. Add 15 times of water to the medicinal residue and re-cook for 10min. Filter to obtain extract B. Mix extract A and B, add pectinase and cellulase, and enzymolyze in a constant temperature water bath for 4h. After enzymolysis, filter to obtain the medicinal and edible material extract.
[0062] (3) Preparation of chicken skin fruit fat-reducing fermented beverage: mix 210 parts of chicken skin fruit juice with 50 parts of medicinal and edible material extract, add 30 parts of stachyose and 25 parts of white sugar, and sterilize.
[0063] (4) After cooling, add 1 part of Lactobacillus plantarum, and ferment at 38℃ for 45h to obtain the fermented chicken skin fruit fat-reducing beverage.
[0064] Example 2
[0065] (1) Preparation of chicken skin fruit juice: select chicken skin fruits without mildewing and rotten, clean them with clean water, add 0.2% β-cyclodextrin, and soak in a constant temperature water bath at 57℃ for 2.2h. Put the astringency-removed chicken skin fruits into a juicer, add 2 times of water for juicing, filter the juice after juicing, add pectinase and cellulase, stir uniformly, and then place in a constant temperature water bath for enzyme hydrolysis for 2.2h, and take the supernatant to obtain chicken skin fruit juice.
[0066] (2) Preparation of medicinal and edible food material extract: take 22 parts of Portulaca oleracea, 18 parts of lotus leaf, 12 parts of cassia seed, 22 parts of mulberry leaf, and 15 parts of licorice, respectively clean them, and then soak at 52℃ for 11min, pour into a pot, add 28 times of pure water, first boil with large fire and then slow cook with small fire for 11min, filter to obtain extract A; add 16 times of water to the medicinal residue for re-cooking for 11min, filter to obtain extract B. Mix extract A and B, add pectinase and cellulase, and enzyme hydrolyze in a constant temperature water bath for 4.2h, and then filter after enzyme hydrolysis to obtain medicinal and edible food material extract.
[0067] (3) Preparation of chicken skin fruit fat-reducing fermented beverage: mix 220 parts of chicken skin fruit juice with 55 parts of medicinal and edible food material extract, add 35 parts of stachyose and 28 parts of white sugar, and sterilize.
[0068] (4) After cooling, add 2 parts of Lactobacillus plantarum, and ferment at 39℃ for 48h to obtain the fermented chicken skin fruit fat-reducing beverage.
[0069] Example 3
[0070] (1) Preparation of chicken skin fruit juice: select chicken skin fruits without mildewing and rotten, clean them with clean water, add 0.3% β-cyclodextrin, and soak in a constant temperature water bath at 58℃ for 2.5h. Put the astringency-removed chicken skin fruits into a juicer, add 4 times of water for juicing, filter the juice after juicing, add pectinase and cellulase, stir uniformly, and then place in a constant temperature water bath for enzyme hydrolysis for 2.5h, and take the supernatant to obtain chicken skin fruit juice.
[0071] (2) The preparation of the extract of the food-herb material: 25 parts of the Herba Portulacae, 20 parts of the Folium Nelumbinis, 15 parts of the Fructus Cassiae, 25 parts of the Folium Mori, and 18 parts of the Radix Glycyrrhizae were cleaned and soaked in water at 55°C for 12 minutes. Then, they were put into a pot and 30 times of purified water was added. Boiling was performed at first and then slow cooking was performed at low heat for 12 minutes. The extract A was obtained by filtration. The residue was added with 18 times of water and cooked for 12 minutes. The extract B was obtained by filtration. The extract A and the extract B were mixed, and pectinase and cellulase were added. Enzymolysis was performed in a constant-temperature water bath for 4.5 hours. After the end of the enzymolysis, filtration was performed. Thus, the extract of the food-herb material was obtained.
[0072] (3) The preparation of the chicken skin fruit fat-reducing fermented beverage: 230 parts of the chicken skin fruit juice was mixed with 60 parts of the extract of the food-herb material, 40 parts of stachyose, and 30 parts of white sugar. Sterilization was performed.
[0073] (4) After cooling, 3 parts of Lactobacillus plantarum was added. Fermentation was performed at 40°C for 50 hours. Thus, the chicken skin fruit fat-reducing fermented beverage was obtained.
[0074] Example 4
[0075] (1) The preparation of the chicken skin fruit juice: the chicken skin fruits without mildewing and rotting were selected and cleaned with clean water. Then, 0.4% of β-cyclodextrin was added. Soaking was performed in a constant-temperature water bath at 57°C for 2.8 hours. The chicken skin fruits after astringency removal were put into a juicer. 5 times of water was added for juicing. After the completion of juicing, the juice was filtered. Pectinase and cellulase were added. After uniform stirring, enzymolysis was performed in a constant-temperature water bath for 2.8 hours. The supernatant was taken. Thus, the chicken skin fruit juice was obtained.
[0076] (2) The preparation of the extract of the food-herb material: 28 parts of the Herba Portulacae, 22 parts of the Folium Nelumbinis, 18 parts of the Fructus Cassiae, 28 parts of the Folium Mori, and 21 parts of the Radix Glycyrrhizae were cleaned and soaked in water at 58°C for 14 minutes. Then, they were put into a pot and 33 times of purified water was added. Boiling was performed at first and then slow cooking was performed at low heat for 14 minutes. The extract A was obtained by filtration. The residue was added with 19 times of water and cooked for 14 minutes. The extract B was obtained by filtration. The extract A and the extract B were mixed, and pectinase and cellulase were added. Enzymolysis was performed in a constant-temperature water bath for 4.8 hours. After the end of the enzymolysis, filtration was performed. Thus, the extract of the food-herb material was obtained.
[0077] (3) The preparation of the chicken skin fruit fat-reducing fermented beverage: 240 parts of the chicken skin fruit juice was mixed with 65 parts of the extract of the food-herb material, 45 parts of stachyose, and 33 parts of white sugar. Sterilization was performed.
[0078] (4) After cooling, 4 parts of Lactobacillus plantarum was added. Fermentation was performed at 41°C for 53 hours. Thus, the chicken skin fruit fat-reducing fermented beverage was obtained.
[0079] Example 5
[0080] (1) Chicken skin fruit juice preparation: select no mildewed chicken skin fruit and clean with water, add 0.5% β-cyclodextrin, soak in 58℃ constant temperature water bath for 3h. Put the astringency-removed chicken skin fruit into a juicer, add 6 times water for juicing, filter the juice after juicing, add pectinase and cellulase, stir evenly and place in constant temperature water bath for enzymolysis for 3h, take the supernatant to obtain chicken skin fruit juice.
[0081] (2) Preparation of medicinal and edible food material extract: take 30 parts of Portulaca oleracea, 25 parts of lotus leaf, 20 parts of cassia seed, 30 parts of mulberry leaf, and 24 parts of licorice, respectively, clean and soak at 60℃ for 15min, pour into a pot, add 35 times of pure water, boil first and then simmer for 15min, filter to obtain extract A; add 20 times of water to the residue and simmer for 15min, filter to obtain extract B. Mix extract A and B, add pectinase and cellulase, and enzymolyze in a constant temperature water bath for 5h, filter after enzymolysis to obtain medicinal and edible food material extract.
[0082] (3) Preparation of chicken skin fruit fat-reducing fermented beverage: mix 250 parts of chicken skin fruit juice with 70 parts of medicinal and edible food material extract, add 50 parts of stachyose and 35 parts of white sugar, and sterilize.
[0083] (4) After cooling, add 5 parts of Lactobacillus plantarum, ferment at 42℃ for 55h to obtain chicken skin fruit fat-reducing fermented beverage.
[0084] Experimental example
[0085] I. Antioxidant activity determination
[0086] (1) Product preparation
[0087] 1) Based on the method provided in Example 1, the formula for the experiment is: chicken skin fruit juice and plant extraction with a mass fraction of 240 parts of chicken skin fruit juice, 60 parts of medicinal and edible food material extract, 45 parts of stachyose, and 27 parts of white sugar; the fermentation process conditions are: adding 10 parts of Lactobacillus plantarum, fermenting at a temperature of 38℃ for 53h to obtain chicken skin fruit fat-reducing fermented beverage. The obtained product is diluted to a certain concentration with distilled water, and the DPPH free radical scavenging ability determination and hydroxyl radical (·OH) scavenging ability determination are performed.
[0088] 2) Based on the method provided in Example 1, the formula for the experiment is: take 240 parts by mass of chicken skin fruit juice, take 60 parts by mass of homologous medicinal food material extract, take 24 parts by mass of stachyose, and take 21 parts by mass of white sugar; the fermentation process conditions are: add 5 parts by mass of Lactobacillus plantarum, ferment at a temperature of 38℃ for 48h, and obtain chicken skin fruit fat-reducing fermented beverage. The obtained product is diluted to a certain concentration with distilled water, and the ABTS free radical scavenging ability determination is performed.
[0089] (2) Positive control experiment
[0090] Dissolve L(+) ascorbic acid in distilled water to a certain concentration, and perform DPPH free radical scavenging ability determination, hydroxyl radical (·OH) scavenging ability determination, and ABTS free radical scavenging ability determination.
[0091] (3) Experimental method
[0092] 1) ABTS free radical scavenging ability determination method
[0093] ABTS solution was prepared according to the method in the literature {National Biochemical Test Standardization Technical Committee (SAC / TC 387). Polypeptide antioxidant activity determination DPPH and ABTS method: GB / T 39100-2020 [S]. China Standard Press, 2020.}. The antioxidant activity of chicken skin fruit functional fermented beverage was determined by gradient concentration method, and five percentage concentration gradients (0.2%, 0.4%, 0.6%, 0.8%, 1.0%) of chicken skin fruit functional fermented beverage test solution were prepared. Take 5 clean test tubes, add 3.0mL ABTS free radical working solution and 1.0mL corresponding concentration test solution according to the experimental group setting, shake for 30s to fully mix, carry out color reaction under light shielding condition for 8min, and use ultraviolet spectrophotometer to measure absorbance A i at 734nm wavelength. The blank control group uses distilled water instead of test solution, and the other operation conditions remain the same, and the absorbance A o is determined. Vitamin C solution is set as positive control. The ABTS free radical scavenging rate formula is shown in (1):
[0094] ABTS free radical scavenging rate (%) = [(A o -A i ) / A o ]x100 (1)
[0095] In the formula: A o is the absorbance of the blank experimental group; A i is the absorbance of chicken skin fruit functional fermented beverage.
[0096] 2) Hydroxyl radical (·OH) scavenging ability determination method
[0097] The method of reference {Hua Xiaoling, Su Xiufang, Development of chicken skin fruit-passion fruit compound beverage and antioxidant activity research [J]. China fruits and vegetables, 2024, 44(03): 48-55+63.} was slightly modified to prepare 9 mol / L ferrous sulfate and 9 mol / L salicylic acid solution, and different percentage concentrations (2%, 4%, 6%, 8%, 10%) of chicken skin functional fermented beverage were prepared. Take 5 test tubes, use a pipette to transfer 0.70 mL of ferrous sulfate solution, 0.70 mL of salicylic acid solution and 2.00 mL of chicken skin functional fermented beverage, then transfer 0.70 mL of H2O2 and react for 15 min at 40°C, then measure the absorbance Ax at 510 nm; the same steps, replace H2O2 solution with distilled water, measure the absorbance A xo ; absorbance A o Replace chicken skin functional fermented beverage with distilled water; vitamin C is a positive control. The hydroxyl radical (·OH) clearance rate formula is (2):
[0098] ·OH clearance rate (%) = [1-(A x -A xo ) / A o ] x 100 (2)
[0099] In the formula: A x is the absorbance of the beverage; A xo is the absorbance of H2O2; A o is the blank absorbance.
[0100] 3) DPPH radical scavenging ability determination method
[0101] Prepare DPPH solution according to the method of GB / T39100-2022. The antioxidant activity of chicken skin functional fermented beverage was determined by concentration gradient method. Five percentage concentration gradients (0.2%, 0.4%, 0.6%, 0.8%, 1.0%) of chicken skin functional fermented beverage test solution were prepared. Take 5 clean test tubes, add 1.0 mL of corresponding concentration test solution and 5.0 mL of DPPH radical working solution to the experimental group, shake to mix thoroughly, and place in a dark environment for 30 min. Measure the absorbance A i at 517 nm using a UV spectrophotometer; the control group uses anhydrous ethanol instead of DPPH radical working solution to measure the absorbance A j ; the blank group takes 1.0 mL of anhydrous ethanol and 5.0 mL of DPPH radical working solution to mix, and measures the absorbance A c ; the experimental setup uses vitamin C solution as a positive control. The DPPH radical scavenging rate formula is (3):
[0102] DPPH radical scavenging rate (%) = [1-(Ai -A j ) / A c ]×100 (3)
[0103] Formula: A i A is the absorbance of the sample; A j A is the absorbance of the control group; A c A is the absorbance of the blank group.
[0104] (4) Anti-oxidation activity determination experimental results
[0105] 1) ABTS radical scavenging ability determination results
[0106] The ABTS radical scavenging ability determination results of the chicken skin fruit fat-reducing fermented beverage are shown in Table 1 and Figure 2 .
[0107] Table 1 ABTS radical scavenging ability determination results of the chicken skin fruit fat-reducing fermented beverage
[0108]
[0109]
[0110] From Table 1 and Figure 2 , it can be concluded that the ABTS radical scavenging rate of the chicken skin fruit fat-reducing fermented beverage gradually increases in the concentration range of 2-10 mg / mL, and when the mass concentration of the beverage is 10 mg / mL, the scavenging rate is similar to that of VC with the same concentration, reaching 83.1%, indicating that the chicken skin fruit fat-reducing fermented beverage has strong ABTS radical scavenging ability.
[0111] 2) Hydroxyl radical (·OH) scavenging ability determination results
[0112] The hydroxyl radical (·OH) scavenging ability of the chicken skin fruit fat-reducing fermented beverage is shown in Table 2 and Figure 3 .
[0113] Table 2 Hydroxyl radical (·OH) scavenging ability determination results of the chicken skin fruit fat-reducing fermented beverage
[0114]
[0115] From Table 2 and Figure 3 , it can be concluded that the hydroxyl radical scavenging rate of the chicken skin fruit fat-reducing fermented beverage gradually increases in the concentration range of 20-100 mg / mL, and when the mass concentration of the beverage is 100 mg / mL and the mass concentration of VC is 100 mg / mL, the scavenging rates are similar, indicating that the chicken skin fruit functional fermented beverage has certain hydroxyl radical scavenging ability.
[0116] 3) DPPH radical scavenging ability determination results
[0117] The results of the test on the ability of chicken skin fruit slimming fermented beverage to scavenge DPPH free radicals are shown in Table 3. Figure 4 .
[0118] Table 3. DPPH free radical scavenging ability of chicken skin fruit slimming fermented beverage
[0119]
[0120] Depend on Figure 4 It can be seen that the scavenging rate of fermented beverages increases in a gradient within the mass concentration range of 2-10 mg / mL. When the concentration reaches 8 mg / mL, the scavenging rate of fermented beverages and vitamin C is close. When the concentration is increased to 10 mg / mL, the scavenging ability of fermented beverages surpasses that of vitamin C, with a scavenging rate of 94.8%. This indicates that the chicken skin fruit fat-reducing fermented beverage has a strong ability to scavenge DPPH free radicals.
[0121] 6. Product quality indicator results
[0122] Results of total acidity, sugar content, and pH value determination of chicken skin fruit slimming fermented beverage (Total acid content determination: determined according to GB12456-2021, the method for determination of total acid in food; sugar content determination: determined using a saccharimeter; pH determination: determined using a benchtop pH meter.) Table 4: Acidity, sugar content, and pH value of chicken skin fruit slimming fermented beverage.
[0123] Item Total acid (g / L) Brix (°Bx) pH value Determination result 5.89 17.6 3.24
[0124] II. Weight Loss Efficacy Test
[0125] (1) Testing materials
[0126] 1) Sample preparation information
[0127] Chicken skin fruit fermented beverage for weight loss, to be consumed directly.
[0128] Positive control: Resveratrol, white powder, batch number R107315, prepared in DMSO at 11.4 mg / mL, stored at -20℃.
[0129] 2) Laboratory animals
[0130] Zebrafish were raised in aquarium water at 28℃ (water quality: 200mg of instant sea salt added per 1L of reverse osmosis water, conductivity 450~550μS / cm; pH 6.5~8.5; hardness 50~100mg / L CaCO3), bred and provided by the aquarium breeding center of Guangzhou Huante Zhiyu Youjian Biotechnology Co., Ltd.
[0131] 3) Instruments, consumables and reagents
[0132] Precision electronic balance (PX224ZH, OHAUS, USA); dissecting microscope (M80, LEICA, Japan); CCD camera (MDX10, Guangzhou Mingmei Optoelectronic Technology Co., Ltd., China); motorized focus continuous zoom fluorescence microscope (SMZ18, Nikon, Japan); 6-well plate (Zhejiang Belangbo Biotechnology Co., Ltd., China).
[0133] Nile red (batch number N121291, Shanghai Aldrin Biochemical Technology Co., Ltd., China).
[0134] (2) Detection method
[0135] 1) Maximum detection concentration (MTC)
[0136] Randomly selected 2 days post fertilization (2dpf) melanin allele mutant translucent zebrafish (Albino) in 6-well plates, 30 zebrafish per well (experimental group) were treated. Water-soluble samples were given (concentration see Table 1-1), and a normal control group was set up, with a volume of 3mL per well. After 24h treatment at 28℃, the MTC of the sample on zebrafish was determined.
[0137] 2) Evaluation of weight loss efficacy
[0138] Randomly selected 2dpf melanin allele mutant translucent zebrafish (Albino) in 6-well plates, 30 zebrafish per well (experimental group) were treated. Water-soluble samples were given (concentration see Table 1-2), and a normal control group was set up, with a volume of 3mL per well. After 24h treatment at 28℃, all experimental groups were given 10ng / mL Nile red for fat staining. After 16h staining at 28℃, 10 zebrafish per experimental group were randomly selected and placed under a fluorescence microscope for photography. NIS-Elements D3.20 advanced image processing software was used for analysis and data collection, and the fluorescence intensity of zebrafish yolk sac was analyzed. The statistical analysis results of this index were used to evaluate the weight loss efficacy of the sample. The statistical processing results were expressed as mean ± SE. Statistical analysis was performed using SPSS software, and p<0.05 indicated that the difference was statistically significant.
[0139] (3) Detection results
[0140] 1) Maximum detection concentration (MTC) determination
[0141] Under the conditions of this experiment, the MTC of chicken skin fruit weight loss fermented beverage for weight loss efficacy was 25.0μL / mL. See Table 5 for details.
[0142] Table 5 Results of weight loss concentration exploration experiment of sample (n=30)
[0143]
[0144] 2) weight loss efficacy evaluation
[0145] Under the experimental conditions, the chicken skin fruit fat-reducing fermented beverage has weight loss efficacy, which is specifically manifested as promoting fat decomposition. Details are shown in Table 6, Table 7 and Figure 5 、 Figure 6 .
[0146] Table 6 weight loss efficacy experiment results of the sample (chicken skin fruit fat-reducing fermented beverage 12.5 μL / mL)
[0147]
[0148]
[0149] Experimental conclusion: The chicken skin fruit fat-reducing fermented beverage provided by the present application can achieve weight loss efficacy, which is specifically manifested as promoting fat decomposition.
[0150] Table 7 weight loss efficacy evaluation experiment results (n=10) of the sample
[0151]
[0152] Compared with the normal control group, *p<0.05, **p<0.01
[0153] Sensory evaluation experiment:
[0154] The sensory evaluation score standard is shown in Table 5:
[0155] Table 5 sensory evaluation score table
[0156]
[0157] Ten people with product evaluation experience are invited to perform sensory evaluation on the chicken skin fruit fat-reducing beverage obtained through single factor experiment, response surface experiment and improvement, and the sensory evaluation score is 95. It is indicated that the product color, organization state, smell and taste are all very good, and are welcomed by everyone.
[0158] From the above examples, it is known that the chicken skin fruit fat-reducing fermented beverage provided by the present application has excellent taste and significant antioxidant activity, and also has significant fat-reducing efficacy, and the product color, organization state, smell and taste are all very good. It has application potential in the field of functional drinks, conforms to the modern health food consumption trend, and has broad prospects in the functional beverage market.
[0159] The above only describes the preferred embodiments of the present application, and it should be noted that, for ordinary skilled persons in the art, some improvements and refinements can be made without departing from the principles of the present application, and these improvements and refinements should also be considered as the protection scope of the present application.
Claims
1. A chicken skin fruit fat-reducing fermented beverage, characterized by, It is made from raw materials including the following weight parts: 150-300 parts of chicken skin fruit juice; 50-70 parts of medicinal and edible material extract; 20-100 parts of sweetener; 0.5-5 parts of lactobacillus plantarum; The raw materials of the medicinal and edible material extract include spilanthes acmella, lotus leaf, cassia seed, mulberry leaf and licorice.
2. The method of producing a chicken skin fruit fat-reducing fermented beverage according to claim 1, characterized by, The following steps are included: S1, preparing chicken skin fruit juice: after desiccation treatment and juice filtration of chicken skin fruit, the obtained juice is subjected to enzymatic treatment to obtain chicken skin fruit juice; S2, preparing medicinal and edible material extract: spilanthes acmella, lotus leaf, cassia seed, mulberry leaf and licorice are extracted, and the combined extract is subjected to enzymatic treatment to obtain medicinal and edible material extract; S3, mixing ingredients: the chicken skin fruit juice and the medicinal and edible material extract are mixed, sweetener is added, and sterilization treatment is performed; S4, fermentation: the sterilized mixed liquid is inoculated with lactobacillus plantarum for fermentation to obtain the chicken skin fruit fat-reducing fermented beverage.
3. The preparation method according to claim 2, characterized in that, In S1, the desiccation treatment is constant temperature soaking with the addition of β-cyclodextrin; The temperature of the constant temperature soaking is 55-60℃; The time of the constant temperature soaking is 1.5-3.5 hours; The addition amount of β-cyclodextrin is 0.05%-0.6% of the mass of chicken skin fruit.
4. The production method according to claim 2, characterized by, In S1, the juice extraction is carried out by adding 1-6 times water; In S1, the enzymatic treatment is carried out by adding pectinase and cellulase for enzymatic hydrolysis; The temperature of the enzymatic treatment is 45-55℃; The time of the enzymatic treatment is 1.5-3.5 hours.
5. The preparation method according to claim 2, characterized in that, In S2, the mass ratio of spilanthes acmella, lotus leaf, cassia seed, mulberry leaf and licorice is as follows: 20-30 parts of spilanthes acmella; 15-25 parts of lotus leaf; 10-20 parts of cassia seed; 20-30 parts of mulberry leaf; 12-24 parts of licorice.
6. The production method according to claim 5, wherein The extraction is carried out by boiling extraction with water, and the extraction is carried out at least twice; The water addition amount for the first extraction is 25-35 times the total mass of medicinal materials; The water addition amount for the second extraction is 15-20 times the mass of medicinal residues; The boiling extraction temperature is 90-100℃; The time of each boiling extraction is 10-15 minutes.
7. The preparation method according to claim 2, characterized in that, In S2, the enzymatic treatment is carried out by adding pectinase and cellulase for enzymatic hydrolysis; The temperature of the enzymatic treatment is 45-55℃; The time of the enzymatic treatment is 3.5-5.5 hours.
8. The preparation method according to claim 2, characterized in that, In S4, the inoculation amount of lactobacillus plantarum is 0.5%-2% of the mass of the mixed liquid; The fermentation temperature is 38-42℃; The fermentation time is 45-55 hours.
9. The preparation method according to claim 2, characterized in that, In S2, before the extraction, the medicinal materials are first soaked at 50-60℃ for 10-15 minutes.
10. The use of the chicken skin fruit fat-reducing fermented beverage of claim 1 or the chicken skin fruit fat-reducing fermented beverage prepared by the preparation method of any one of claims 2-9 in the preparation of antioxidant products or weight loss products.