Beverage containing rana japonica oil and lily and preparation method thereof

Abstract

The invention discloses a beverage containing rana japonica oil and lily and a preparation method thereof, and each bottle of the beverage containing rana japonica oil and lily comprises the following ingredients and dosages: 0.3 g of rana japonica oil, 0.3 g of lily, 0.3 g of poria cocos, 0.3 g of xylitol, 0.1 g of vitamin C, and the balance of purified water. The net content of the beverage is 300ml / bottle, the color of the beverage is from white-like color to light yellow color, and the period of validity is 12 months; the raw materials of the drink are scientifically and reasonably matched, the raw materials such as the rana japonica oil, the lilies and the poria cocos which have nutritional and health-care effects are organically combined, and xylitol is used for adjusting the taste and vitamin C is used for resisting oxidation, so that the drink not only is rich in nutrition, but also has various effects of nourishing and strengthening the body, nourishing yin and moistening the lung, clearing away the heart fire and tranquilizing the mind, tonifying the spleen and calming the heart and the like, and can meet the health requirements of consumers.

Description

Technical Field

[0001] This invention relates to the field of beverage technology, specifically to a beverage containing frog oil and lily and its preparation method. Background Technology

[0002] With the improvement of people's living standards and the enhancement of health awareness, beverages are increasingly favored by consumers because they combine drinking value with nutritional and health benefits. Forest frog oil, also known as snow frog oil, is the oviduct of female forest frogs and is rich in protein, amino acids, vitamins, and other nutrients, possessing nourishing and strengthening effects, as well as yin-nourishing and lung-moistening effects. Lily bulbs are slightly cold in nature and sweet in taste, possessing yin-nourishing, lung-moistening, heart-clearing, and calming effects. Poria cocos is neutral in nature and sweet and bland in taste, possessing diuretic, dampness-removing, spleen-strengthening, and heart-calming effects. By rationally combining natural ingredients such as forest frog oil, lily bulbs, and poria cocos to prepare beverages, the nutritional and health benefits of each ingredient can be fully utilized, while also providing convenience for consumers.

[0003] Currently, although there are various beverages on the market containing frog oil or lily, most of them have problems such as unreasonable raw material matching, complicated preparation process, insufficient extraction of effective ingredients, and poor product stability. Some products had inadequate pretreatment of frog oil during preparation, resulting in insufficient release of its nutrients and a rougher texture. Other products used improper extraction conditions when extracting the active ingredients from lily and poria, leading to the loss of these active ingredients and reducing the product's functionality. Additionally, some products had improper parameter control during sterilization, resulting in either incomplete sterilization affecting shelf life or excessively high sterilization temperatures and times, damaging the product's nutrients.

[0004] Therefore, developing a beverage containing frog oil and lily, with scientifically matched raw materials, a simple and efficient preparation process, sufficient retention of effective components, and good product stability, as well as its preparation method, has significant market value and application prospects. Summary of the Invention

[0005] To address the shortcomings of existing technologies, the present invention aims to provide a beverage containing frog oil and lily and its preparation method. The beverage has a scientific and reasonable combination of ingredients, is rich in nutrients, and has multiple effects such as nourishing, moisturizing the lungs, and calming the nerves. Its preparation method is simple and efficient, can fully retain the effective components of each ingredient, and the product has good stability and a long shelf life.

[0006] To achieve the above objectives, the present invention provides the following technical solution: A beverage containing frog oil and lily bulbs, with each bottle containing the following ingredients and dosages: 0.3g frog oil, 0.3g lily bulbs, 0.3g Poria cocos, 0.3g xylitol, 0.1g vitamin C, and the remainder being purified water; the net content of the beverage is 300ml / bottle.

[0007] Preferably, the beverage is off-white to pale yellow in color and has a shelf life of 12 months.

[0008] A method for preparing a beverage containing frog oil and lily as described above includes the following steps: S1: Pretreatment of frog oil Remove impurities and fascia from the frog oil, grind it into a fine powder, add 50 times the amount of purified water and soak for more than 5 hours, then refrigerate at low temperature for later use. The temperature for low-temperature refrigeration is 0-4℃. The particle size of the finely ground frog oil is 80-120 mesh. Under these conditions, the frog oil can fully absorb water and swell, which facilitates the release of subsequent nutrients. At the same time, low-temperature refrigeration can prevent the frog oil from deteriorating. S2: Lily and Poria cocos extracts Add lily bulbs and poria cocos to 10 times the amount of purified water, heat and extract twice, each time for 1 hour, at an extraction temperature of 90-100℃. After extraction, filter with a 200-300 mesh filter cloth. Let the filtrate stand at 4℃ for 24 hours and take the supernatant for later use. Using 10 times the amount of purified water for two heating extractions can fully extract the effective components from lily and poria cocos. Filtration can remove impurities, and standing at 4℃ for 24 hours can fully precipitate the small amount of impurities in the filtrate and improve the purity of the supernatant. S3: Mixing, Grinding and Blending Add the frog oil prepared in step S1, the supernatant prepared in step S2, and xylitol together to a colloid mill and grind them. The grinding speed of the colloid mill is 3000-5000 r / min, and the grinding time is 10-20 min. After grinding, add purified water to adjust the concentration so that the adjusted material concentration is 0.1g frog oil, 0.1g lily, and 0.1g Poria cocos per 100ml. Then add vitamin C and stir well. Colloid milling can fully mix all materials, refine particles, improve the taste of beverages, and the addition of vitamin C can play an antioxidant role and extend the shelf life of products. S4: Filling The materials prepared in step S3 are filled using an aseptic filling method, and the cleanliness of the filling environment is Class 100. Aseptic filling prevents materials from being contaminated during the filling process, ensuring the hygiene and safety of the product; S5: Sterilization The bottled beverage is sterilized at 115℃ for 31 minutes to obtain the finished product; Sterilization at 115℃ for 31 minutes can completely kill bacteria, mold and other microorganisms in beverages without excessively damaging the nutritional components, thus ensuring product quality and shelf life.

[0009] Compared with the prior art, the beneficial effects of the present invention are as follows: 1. The beverage ingredients of this invention are scientifically and rationally combined, organically combining ingredients with nutritional and health benefits such as frog oil, lily, and poria cocos, and supplemented with xylitol to adjust the taste and vitamin C for antioxidant effects, so that the beverage is not only rich in nutrition, but also has multiple effects such as nourishing and strengthening the body, nourishing yin and moistening the lungs, calming the mind and soothing the nerves, and strengthening the spleen and calming the mind, which can meet the health needs of consumers. 2. The preparation method of this invention is simple and efficient. Pretreatment of frog oil allows for the full release of its nutrients. Specific extraction, filtration, and settling of lily and poria cocos under specific conditions ensures the full extraction of active ingredients and improves the purity of the extract. Grinding with a colloid mill ensures thorough and uniform mixing of all materials, improving the taste of the beverage. Using specific sterilization parameters allows for thorough sterilization while preserving the product's nutrients, improving product stability, and extending the product's shelf life to 12 months. 3. In the preparation method of the present invention, each process parameter has been strictly optimized, such as the soaking time and water amount of frog oil, the number of extractions and water amount of lily and poria, sterilization temperature and time, etc., to ensure the stability and uniformity of product quality, which is suitable for large-scale industrial production. Detailed Implementation

[0010] Example 1 A beverage containing frog oil and lily bulbs, with the following ingredients and dosages per bottle: 0.3g frog oil, 0.3g lily bulbs, 0.3g Poria cocos, 0.3g xylitol, 0.1g vitamin C, and the remainder being purified water; the net content of the beverage is 300ml / bottle. The beverage is off-white to pale yellow in color and has a shelf life of 12 months.

[0011] A method for preparing a beverage containing frog oil and lily as described above includes the following steps: S1: Pretreatment of frog oil Remove impurities and fascia from the frog oil, grind it to 100 mesh, add 50 times the amount of purified water (15g) and soak for 6 hours. Refrigerate at 0-4℃ for later use. S2: Lily and Poria cocos extracts Add 0.3g of lily bulb and 0.3g of poria cocos to 10 times the amount of purified water, i.e. 6g, and extract twice at 95℃, each time for 1 hour. After extraction, filter with a 250-mesh filter cloth. Let the filtrate stand at 4℃ for 24 hours and take the supernatant for later use. S3: Mixing, Grinding and Blending Add the frog oil prepared in step S1, the supernatant prepared in step S2, and 0.3g of xylitol to a colloid mill and grind them together at 4000r / min for 15min. After grinding, add purified water to adjust the concentration to 0.1g of frog oil, 0.1g of lily, and 0.1g of poria per 100ml. Then add 0.1g of vitamin C and stir well. S4: Filling The prepared materials are aseptically filled in a Class 100 cleanroom environment. S5: Sterilization The bottled beverage is sterilized at 115℃ for 31 minutes to obtain the finished product.

[0012] The resulting beverage is off-white in color, with a delicate taste and no obvious graininess. Tests show that the total bacterial count, mold, yeast and other microbial indicators in the product all meet national standards. After being sealed and stored at room temperature for 12 months, the product shows no signs of spoilage or off-odors, and the retention rate of nutrients is over 85%.

[0013] Example 2 A beverage containing frog oil and lily bulbs, with the following ingredients and dosages per bottle: 0.3g frog oil, 0.3g lily bulbs, 0.3g Poria cocos, 0.3g xylitol, 0.1g vitamin C, and the remainder being purified water; the net content of the beverage is 300ml / bottle. The beverage is off-white to pale yellow in color and has a shelf life of 12 months.

[0014] A method for preparing a beverage containing frog oil and lily as described above includes the following steps: S1: Pretreatment of frog oil Remove impurities and fascia from the frog oil, grind it to 80 mesh, add 50 times the amount of purified water (15g) and soak for 5 hours. Refrigerate at 0-4℃ for later use. S2: Lily and Poria cocos extracts Add 0.3g of lily bulb and 0.3g of poria cocos to 10 times the amount of purified water, i.e. 6g, and extract twice at 90℃, each time for 1 hour. After extraction, filter with a 200-mesh filter cloth. Let the filtrate stand at 4℃ for 24 hours and take the supernatant for later use. S3: Mixing, Grinding and Blending Add the frog oil prepared in step S1, the supernatant prepared in step S2, and 0.3g of xylitol to a colloid mill and grind them together at 3000r / min for 20min. After grinding, add purified water to adjust the concentration to 0.1g of frog oil, 0.1g of lily, and 0.1g of poria per 100ml. Then add 0.1g of vitamin C and stir well. S4: Filling The prepared materials are aseptically filled in a Class 100 cleanroom environment. S5: Sterilization The bottled beverage is sterilized at 115℃ for 31 minutes to obtain the finished product.

[0015] The resulting beverage is pale yellow in color and has a delicate taste. According to testing, the product meets relevant national standards and its quality remains stable after being stored at room temperature in a sealed container for 12 months.

[0016] Example 3 A beverage containing frog oil and lily bulbs, with the following ingredients and dosages per bottle: 0.3g frog oil, 0.3g lily bulbs, 0.3g Poria cocos, 0.3g xylitol, 0.1g vitamin C, and the remainder being purified water; the net content of the beverage is 300ml / bottle. The beverage is off-white to pale yellow in color and has a shelf life of 12 months.

[0017] A method for preparing a beverage containing frog oil and lily as described above includes the following steps: S1: Pretreatment of frog oil Remove impurities and fascia from the frog oil, grind it to 120 mesh, add 50 times the amount of purified water (15g) and soak for 7 hours. Refrigerate at 0-4℃ for later use. S2: Lily and Poria cocos extracts Add 0.3g of lily bulb and 0.3g of poria cocos to 10 times the amount of purified water, i.e. 6g, and extract twice at 100℃, each time for 1 hour. After extraction, filter with a 300-mesh filter cloth. Let the filtrate stand at 4℃ for 24 hours and take the supernatant for later use. S3: Mixing, Grinding and Blending Add the frog oil prepared in step S1, the supernatant prepared in step S2, and 0.3g of xylitol to a colloid mill and grind them together at 5000r / min for 10min. After grinding, add purified water to adjust the concentration to 0.1g of frog oil, 0.1g of lily, and 0.1g of poria per 100ml. Then add 0.1g of vitamin C and stir well. S4: Filling The prepared materials are aseptically filled in a Class 100 cleanroom environment. S5: Sterilization The bottled beverage is sterilized at 115℃ for 31 minutes to obtain the finished product.

[0018] The resulting beverage is pale yellow in color, has a delicate taste, retains its nutrients well, and remains stable in quality after being stored at room temperature in a sealed container for 12 months.

[0019] Experimental Example A comparative experiment was conducted between the beverages from Examples 1-3 (Experiments 1-3) and the traditional beverages (the control group). The control group specifically selected commercially available traditional beverages containing frog oil or lily bulbs. The experimental steps are as follows: Sample preparation: Take 3 bottles of beverages from Experimental Examples 1-3 and 3 bottles of beverages from the control group, each bottle containing 300ml. All are sealed finished products and stored at room temperature, i.e., 25℃.

[0020] Sensory evaluation experiment: Ten professional sensory evaluators were organized to evaluate the color, taste, and aroma of each sample in accordance with the "Methods for Sensory Analysis of Food" (GB / T29604-2013). The taste included smoothness and absence of graininess. A 10-point scale was used, and the average score of the 10 evaluators was taken as the final sensory score. The higher the score, the better the sensory quality.

[0021] Nutritional component retention experiment: The characteristic components of frog oil, namely crude protein and lily characteristic components, namely lily polysaccharide, were detected at the initial state and after 12 months of sealed storage at room temperature for each sample. The Kjeldahl method was used to determine the crude protein content and the phenol-sulfuric acid method was used to determine the lily polysaccharide content. The retention rate of each component was calculated as follows: retention rate = component content after 12 months of storage / initial component content × 100%.

[0022] Stability test: Each sample was sealed and stored at room temperature for 12 months. During this period, the appearance of the samples was observed at the 3rd, 6th, 9th and 12th months, i.e. whether layering, precipitation and discoloration occurred. Microbiological indicators, i.e. total colony count, mold and yeast count, were tested according to the "National Food Safety Standard for Microbiological Examination of Food - Determination of Total Colony Count" (GB4789.2-2016) and "National Food Safety Standard for Microbiological Examination of Food - Count of Mold and Yeast" (GB4789.15-2016) to determine whether the sample had deteriorated. The experimental results are shown in the table below:

[0023] Experimental results show that the beverage prepared by this invention is significantly superior to traditional beverages in terms of sensory quality, nutrient retention rate, and stability, fully demonstrating the technical advantages of this invention.

Claims

1. A beverage containing frog oil and lily bulb, characterized in that, The ingredients and dosage of each bottle of beverage are as follows: 0.3g frog oil, 0.3g lily bulb, 0.3g poria cocos, 0.3g xylitol, 0.1g vitamin C, and the remainder is purified water; the net content of the beverage is 300ml / bottle.

2. The beverage containing frog oil and lily according to claim 1, characterized in that, The beverage is off-white to pale yellow in color and has a shelf life of 12 months.

3. A method for preparing a beverage containing frog oil and lily as described in claim 2, characterized in that, Includes the following steps: S1: Pretreatment of frog oil Remove impurities and fascia from the frog oil, grind it into a fine powder, add 50 times the amount of purified water and soak for more than 5 hours, then refrigerate at low temperature for later use. S2: Lily and Poria cocos extracts Add lily bulbs and poria cocos to 10 times the amount of purified water and extract twice, each time for 1 hour. After extraction, filter and let the filtrate stand at 4℃ for 24 hours. Take the supernatant for later use. S3: Mixing, Grinding and Blending Add the frog oil prepared in step S1, the supernatant prepared in step S2, and xylitol together to a colloid mill and grind them. After grinding, add purified water to adjust the concentration, and then add vitamin C and stir well. S4: Filling The materials prepared in step S3 are then filled. S5: Sterilization The bottled beverage is sterilized at 115℃ for 31 minutes to obtain the finished product.

4. The method for preparing a beverage containing frog oil and lily according to claim 3, characterized in that, In step S1, the temperature for low-temperature refrigeration is 0-4℃.

5. A beverage containing frog oil and lily bulbs according to claim 3, characterized in that, In step S1, the particle size of the finely ground frog oil is 80-120 mesh.

6. A beverage containing frog oil and lily bulbs according to claim 3, characterized in that, In step S2, the extraction method is heating extraction, and the extraction temperature is 90-100℃.

7. A beverage containing frog oil and lily bulbs according to claim 3, characterized in that, In step S2, filtration is performed using a 200-300 mesh filter cloth.

8. A beverage containing frog oil and lily bulbs according to claim 3, characterized in that, In step S3, the grinding speed of the colloid mill is 3000-5000 r / min, and the grinding time is 10-20 min.

9. A beverage containing frog oil and lily bulbs according to claim 3, characterized in that, In step S3, the adjusted material concentration is 0.1g of frog oil, 0.1g of lily, and 0.1g of poria cocos per 100ml.

10. A beverage containing frog oil and lily bulbs according to claim 3, characterized in that, In step S4, aseptic filling is used, and the cleanliness of the filling environment is Class 100.

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