Formula of sorbitol beverage and preparation process of beverage

Abstract

The invention discloses a formula and a preparation process of a sorbitol beverage, and the formula of the sorbitol beverage comprises the following components in parts by mass: 370-450 parts of a pear enzyme basic solution, 35-55 parts of a function enhancer, 10-15 parts of a flora synergistic system, 3.2-4.5 parts of a flavor stabilizer and 500-550 parts of purified water softened by resin. By combining liquid nitrogen quick-freezing wall breaking and gradient unfreezing with a pneumatic squeezing technology, the problem of insufficient release of antioxidant substances caused by incomplete pear cell wall breaking in a traditional squeezing process is solved, under the conditions of liquid nitrogen quick freezing at the temperature of-22 DEG C to-18 DEG C, unfreezing at the temperature of 2 DEG C / h and pneumatic squeezing at the pressure of 10-15 MPa in a quick-freezing-slow-melting process, the extraction rate of polyphenol and flavonoid substances is increased, and the extraction rate of the polyphenol and flavonoid substances is increased. The total antioxidant value of the pear enzyme basic liquid reaches 12,500 mu mol TE / L, and the antioxidant activity of the beverage is remarkably enhanced.

Description

Technical Field

[0001] This invention belongs to the field of sorbitol beverage technology, specifically relating to a sorbitol beverage formula; and more particularly to a sorbitol beverage preparation process. Background Technology

[0002] With the popularization of healthy eating concepts, fermented fruit and vegetable beverages have attracted attention due to their rich content of active ingredients and probiotic functions. In existing technologies, pear juice fermented beverages are mainly prepared through direct pressing or single-strain fermentation, supplemented with conventional sugars and preservatives to improve flavor stability. Some products attempt to add functional ingredients (such as oligosaccharides and herbal extracts) to enhance nutritional value, or optimize juice clarity through enzymatic hydrolysis. However, these beverages still suffer from common deficiencies in the retention rate of core active substances, the effectiveness of probiotics, and flavor consistency. Furthermore, traditional pressing processes cannot fully release polyphenols and flavonoids within pear cells, and the lack of dissolved oxygen control during fermentation leads to low efficiency in short-chain fatty acid synthesis. Additionally, high-temperature sterilization results in a >50% inactivation rate of heat-sensitive components, and the direct addition of liquid preservatives and flavorings easily induces a bitter aftertaste, leading to significant flavor degradation during shelf life. Therefore, we propose a pear ester beverage formula and its preparation process to specifically address these issues. Summary of the Invention

[0003] The purpose of this invention is to provide a pear enzyme beverage formula and its preparation process. Through the synergistic innovation of four major technical modules—cell wall breaking and enhancement process, targeted microbial domestication, targeted protection of active components, and ultra-clean water treatment—the overall process, while preserving the natural activity of pear enzymes, achieves a quality upgrade from basic nutritional supplementation to precise intestinal function regulation, solving the long-standing pain point in the industry of the difficulty in achieving synergy between nutrition, efficacy, and taste.

[0004] To achieve the above objectives, the present invention adopts the following technical solution: A pear enzyme beverage formula, by weight parts, comprises 370-450 parts of pear enzyme base liquid, 35-55 parts of functional enhancer, 10-15 parts of microbial synergistic system, 3.2-4.5 parts of flavor stabilizer, and 500-550 parts of resin-softened purified water. The pear enzyme base liquid is prepared by freezing and breaking the cell wall of fresh pears, pressing to extract juice, adding pectinase for 2 hours of enzymatic hydrolysis, and then inoculating with fermentation bacteria for anaerobic fermentation. The functional enhancer is prepared by mixing organic rice extract, fructooligosaccharides and honeysuckle extract; The synergistic microbial community system is prepared by combining Lactobacillus plantarum and Lactobacillus acidophilus in a 2:1 ratio. The flavor stabilizer is prepared from potassium citrate, natural pear flavoring, steviol glycosides and potassium sorbate.

[0005] Preferably, the amylase hydrolysis process of the organic rice extract uses recombinant α-amylase, and the hydrolysis conditions are as follows: in a buffer solution of pH 6.0-6.5, the mixture is stirred at 90°C for 30 minutes, and then thermostable β-amylase is added for a second hydrolysis at 65°C for 20 minutes, with a final DE value ≥ 20. After hydrolysis, macromolecular impurities are removed by membrane filtration, and then the mixture is concentrated under vacuum to a solid content of 50%, thereby enhancing the retention rate of prebiotics and minerals in the extract.

[0006] Preferably, inulin is added as a probiotic enhancer to the synergistic microbial system. The inulin is derived from high-purity fructooligosaccharides extracted from chicory and contains 5% to 8% of the total mass of the microbial system. During mixing, Lactobacillus plantarum, Lactobacillus acidophilus and inulin are co-cultured at 37°C for 2 hours to form a biofilm protective layer, thereby enhancing the intestinal colonization and gastric acid resistance of the fermented microbial community and improving the probiotic effect of the beverage.

[0007] Preferably, the resin-softened purified water undergoes multiple activated carbon adsorption and ultraviolet irradiation treatments before being added to the formula: first, heavy metal ions are adsorbed using a coconut shell activated carbon column for 3-5 minutes, and then irradiated with a low-pressure ultraviolet lamp for 15 seconds to inactivate microorganisms; after treatment, the conductivity of the water is less than 10 μS / cm, the TOC content is less than 0.1 ppm, and the entire water is stirred and homogenized at 70°C for 20 minutes in conjunction with the formula.

[0008] A process for preparing a sorbitol beverage, the method comprising the following steps: S1. Preparation of pear enzyme base solution: S11. After washing the fresh pears, freeze them at -18℃ to break down the cell walls. S12. After pressing the cell wall-broken pear fruit to extract juice, a compound enzyme preparation of pectinase:cellulase = 3:1 is added to the pear juice and enzymatically hydrolyzed at 45℃ for 2 hours. S13, Enzyme hydrolysate inoculated with a total bacterial count of 1×10⁻⁶ 6 The fermentation culture was prepared with CFU / mL of Lactobacillus plantarum and Lactobacillus acidophilus in a ratio of 2:1. The mixture was anaerobic fermented at 25℃ for 7 days to obtain the pear enzyme base solution. Dissolved oxygen control was added to the anaerobic fermentation process. The dissolved oxygen level of the fermentation broth was monitored in real time using a dissolved oxygen probe and maintained below 0.5 mg / L. At the same time, the stirring speed was ≤50 rpm and the mixture was intermittently mixed for 5 minutes every day to improve the efficiency of short-chain fatty acid production by co-metabolism of Lactobacillus plantarum and Lactobacillus acidophilus. S2. Preparation of organic rice extract: S21. Indica rice is hydrolyzed with amylase to obtain a liquefied liquid with a DE value ≥18; S22. Organic rice extract, fructooligosaccharides and honeysuckle extract are combined to obtain a functional enhancer. S3. Take the pear enzyme base liquid, functional enhancer, microbial synergistic system and flavor stabilizer according to the mass fraction and put them into the mixing tank. Stir and homogenize for 20 minutes. During the stirring and homogenization process, slowly add resin-softened purified water multiple times to obtain a mixture. S4. The mixture is sterilized by UHT and then finely filtered to obtain a pear ester beverage; S5. Fill the pear ester beverage into sterilized empty bottles, and then sequentially process them with inkjet printing, labeling, light inspection, bottling and packaging before storing them in the warehouse.

[0009] Preferably, the fresh pears are processed using a quick-freeze-slow-thaw process during the freezing and cell-wall breaking step: Fresh pears were quick-frozen in a liquid nitrogen environment at a rate of 5°C per minute, between -22°C and -18°C, and kept at this temperature for 3 to 5 hours. They were then thawed to above 0°C at a rate of 2°C per hour. After thawing, the juice is extracted using a pneumatic pressing system at a pressure of 10-15 MPa, thereby maximizing the release of polyphenols and flavonoids in the juice, reducing oxidative losses, and improving the antioxidant properties of the pear enzyme base liquid.

[0010] Preferably, the enzymatic hydrolysis process of the compound enzyme preparation further includes enzyme activity control and removal steps: The pectinase derived from Aspergillus niger and the cellulase derived from Trichoderma reesei were used, with a mixing ratio of pectinase:cellulase = 3:1, and the activity units were ≥5000U / g and 3000U / g, respectively. After enzymatic hydrolysis, the mixture is heated to 85°C and held for 10 minutes to inactivate any remaining enzymes. Then, impurities are removed by centrifuging at 4000 rpm, thereby improving the clarity of the pear juice and the efficiency of sugar conversion, and reducing the risk of bitterness caused by enzyme residue.

[0011] Preferably, the preparation of the flavor stabilizer in step S3 involves a sequential reaction and coating process: First, potassium citrate and potassium sorbate were dissolved in a 20% ethanol aqueous solution, heated to 50°C at pH 7.0 and stirred for 10 minutes, then steviol glycosides were added and ultrasonically dispersed into nanoparticles. Finally, it is blended with natural pear flavoring and spray-dried into microcapsule powder with a particle size distribution in the range of 10-50μm to ensure synergistic improvement in flavor slow release and preservation performance.

[0012] Preferably, before compounding with the S22 functional enhancer, the honeysuckle extract is subjected to nano-emulsification pretreatment: the extract with chlorogenic acid ≥8wt% obtained by supercritical CO2 fractional extraction is mixed with oligofructose at a mass ratio of 1:2, and emulsified at a high speed of 8000rpm for 10 minutes to form an embedded structure with a particle size ≤200nm, thereby enhancing its solubility and thermal stability.

[0013] The technical effects and advantages of this invention are as follows: By combining liquid nitrogen quick-freezing cell disruption with gradient thawing and pneumatic pressing technology, the problem of insufficient release of antioxidants caused by incomplete cell disruption in pears during traditional pressing processes is solved. Under the quick-freezing-slow-thawing process of liquid nitrogen quick-freezing at -22℃ to -18℃ + thawing at 2℃ / h and pneumatic pressing at 10-15MPa, the extraction rate of polyphenols and flavonoids is improved, and the total antioxidant value of pear enzyme base liquid reaches 12,500μmolTE / L, significantly enhancing the antioxidant activity of the beverage. By controlling the release of compound enzymes for inactivation and synergistic regulation of dissolved oxygen in the microbial community, the technical obstacles of low fermentation efficiency and insufficient synthesis of short-chain fatty acids are overcome. A compound enzyme system with pectinase and cellulase in a ratio of 3:1 is used for enzymatic hydrolysis followed by inactivation at 85°C for 10 minutes, which improves the saccharification efficiency of pear juice. Combined with dissolved oxygen control and low-speed intermittent stirring, the total amount of short-chain fatty acids such as butyric acid and propionic acid produced by the co-metabolism of Lactobacillus plantarum and Lactobacillus acidophilus is increased. Based on a functional enhancement system combining stepwise enzymatic hydrolysis and inulin symbiotic coating, this method overcomes the core bottlenecks of low prebiotic activity retention and weak bacterial colonization. It employs a two-step hydrolysis process using recombinant α-amylase (90℃, pH 6.0-6.5) and heat-stable β-amylase (65℃), combined with membrane filtration for impurity removal and solids concentration to 50%, increasing the proportion of oligosaccharides with a prebiotic purity DP≥3 in the organic rice extract. Combined with a biofilm protective layer formed by 5%-8% inulin symbiotic culture, this improves the gastric acid resistance survival rate of Lactobacillus acidophilus and enhances intestinal colonization efficiency. Detailed Implementation

[0014] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. The specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0015] This invention proposes a pear enzyme beverage formula and its preparation process. The formula components are precisely matched with pear enzyme base liquid, functional enhancer, microbial synergy system, flavor stabilizer, purified water and process parameters to achieve improved nutrient activity retention rate, improved probiotic stomach acid tolerance, and consistent flavor over shelf life, breaking through the technical bottleneck of traditional beverages where functionality and taste stability cannot be achieved simultaneously. Pear enzyme beverage is made from pear enzyme base liquid, functional fortifier, microbial synergistic system, flavor stabilizer and resin-softened purified water. Among them, the pear enzyme base liquid is prepared by freezing and breaking the cell wall of fresh pears, pressing to extract juice, adding pectinase for 2 hours of enzymatic hydrolysis, and then inoculating fermentation bacteria for anaerobic fermentation. The functional fortifier is prepared by mixing organic rice extract, fructooligosaccharides, and honeysuckle extract. The amylase hydrolysis process of the organic rice extract uses recombinant α-amylase. The hydrolysis conditions are: stirring at 90°C for 30 minutes in a buffer solution with pH 6.0-6.5, followed by the addition of thermostable β-amylase for a second hydrolysis at 65°C for 20 minutes, with a final DE value ≥20. After hydrolysis, macromolecular impurities are removed by membrane filtration, and then the extract is concentrated under vacuum to a solid content of 50%, thereby enhancing the retention rate of prebiotics and minerals in the extract. The synergistic gut microbiota system is made by combining Lactobacillus plantarum and Lactobacillus acidophilus in a 2:1 ratio. Inulin is also added to the system as a probiotic enhancer. The inulin is derived from high-purity fructooligosaccharides extracted from chicory and accounts for 5% to 8% of the total mass of the gut microbiota system. During mixing, Lactobacillus plantarum, Lactobacillus acidophilus and inulin are co-cultured at 37°C for 2 hours to form a biofilm protective layer, thereby enhancing the intestinal colonization and gastric acid resistance of the fermented microbiota and improving the probiotic effect of the beverage. The flavor stabilizer is prepared from potassium citrate, natural pear flavoring, steviol glycosides, and potassium sorbate; the preparation of the flavor stabilizer involves sequential reactions and coating processes. First, potassium citrate and potassium sorbate were dissolved in a 20% ethanol aqueous solution, heated to 50°C at pH 7.0 and stirred for 10 minutes, then steviol glycosides were added and ultrasonically dispersed into nanoparticles. Finally, after being blended with natural pear flavoring, it is spray-dried into microcapsule powder with a particle size distribution in the range of 10-50μm to ensure synergistic enhancement of flavor slow release and preservation performance. Before being added to the formula, the purified water softened by resin needs to undergo multiple activated carbon adsorption and ultraviolet irradiation treatments: first, coconut shell activated carbon columns are used to adsorb heavy metal ions for 3-5 minutes, and then low-pressure ultraviolet lamps are used to irradiate for 15 seconds to inactivate microorganisms; after treatment, the conductivity of the water is less than 10 μS / cm, the TOC content is less than 0.1 ppm, and the whole water is stirred and homogenized at 70℃ for 20 minutes in combination with the formula.

[0016] Furthermore, this invention also proposes a preparation process for a sorbitol beverage, comprising the following steps: S1. Preparation of pear enzyme base solution: S11. After washing the fresh pears, place them in a -18℃ environment for freezing and cell wall breaking; the fresh pears are processed using a quick-freeze-slow-thaw process during the freezing and cell wall breaking step. Fresh pears were quick-frozen in a liquid nitrogen environment at a rate of 5°C per minute, between -22°C and -18°C, and kept at this temperature for 3 to 5 hours. They were then thawed to above 0°C at a rate of 2°C per hour. After thawing, the juice is extracted using a pneumatic pressing system at a pressure of 10-15 MPa, thereby maximizing the release of polyphenols and flavonoids in the juice, reducing oxidative losses, and improving the antioxidant properties of the pear enzyme base liquid. S12. After pressing the cell wall-broken pear fruit to extract juice, a compound enzyme preparation of pectinase:cellulase = 3:1 is added to the pear juice and enzymatically hydrolyzed at 45℃ for 2 hours. S13, Enzyme hydrolysate inoculated with a total bacterial count of 1×10⁻⁶ 6 The fermentation culture was prepared with CFU / mL of Lactobacillus plantarum and Lactobacillus acidophilus in a ratio of 2:1. The mixture was anaerobic fermented at 25℃ for 7 days to obtain the pear enzyme base solution. Dissolved oxygen control was added to the anaerobic fermentation process. The dissolved oxygen level of the fermentation broth was monitored in real time using a dissolved oxygen probe and maintained below 0.5 mg / L. At the same time, the stirring speed was ≤50 rpm and the mixture was intermittently mixed for 5 minutes every day to improve the efficiency of short-chain fatty acid production by co-metabolism of Lactobacillus plantarum and Lactobacillus acidophilus. The enzymatic hydrolysis process of compound enzyme preparations also includes enzyme activity control and removal steps: The pectinase derived from Aspergillus niger and the cellulase derived from Trichoderma reesei were used, with a mixing ratio of pectinase:cellulase = 3:1, and the activity units were ≥5000U / g and 3000U / g, respectively. After enzymatic hydrolysis, the mixture is heated to 85°C and held for 10 minutes to inactivate residual enzymes. Then, impurities are removed by centrifuging at 4000 rpm, thereby improving the clarity and sugar conversion efficiency of pear juice and reducing the risk of bitterness caused by enzyme residue. S2. Preparation of organic rice extract: S21. Indica rice is hydrolyzed with amylase to obtain a liquefied liquid with a DE value ≥18; S22. Organic rice extract, fructooligosaccharides, and honeysuckle extract are compounded to obtain a functional enhancer. Before compounding the S22 functional enhancer, the honeysuckle extract is subjected to nano-emulsification pretreatment: the extract with chlorogenic acid ≥8wt% obtained by supercritical CO2 fractional extraction is mixed with fructooligosaccharides at a mass ratio of 1:2, and emulsified at 8000rpm high-speed shear for 10 minutes to form an embedded structure with a particle size ≤200nm, thereby enhancing its solubility and thermal stability. S3. Take the pear enzyme base solution, functional enhancer, microbial synergistic system, and flavor stabilizer according to the specified mass ratio and add them to the mixing tank. Stir and homogenize for 20 minutes. During the stirring and homogenization process, slowly add resin-softened purified water multiple times to obtain a mixed solution. The preparation of the flavor stabilizer involves sequential reaction and coating processes. First, potassium citrate and potassium sorbate were dissolved in a 20% ethanol aqueous solution, heated to 50°C at pH 7.0 and stirred for 10 minutes, then steviol glycosides were added and ultrasonically dispersed into nanoparticles. Finally, after being blended with natural pear flavoring, it is spray-dried into microcapsule powder with a particle size distribution in the range of 10-50μm to ensure synergistic enhancement of flavor slow release and preservation performance. S4. The mixture is sterilized by UHT and then finely filtered to obtain a pear ester beverage; S5. Fill the pear ester beverage into sterilized empty bottles, and then sequentially process them through inkjet printing, labeling, light inspection, bottling and packaging before storing them in the warehouse.

[0017] Based on the above, there is the following Example 1: Formula components: 370 parts pear enzyme base liquid, 35 parts functional enhancer, 10 parts microbial synergistic system (inulin added at 5% of the total mass of the microbial system, i.e., 5%), 3.2 parts flavor stabilizer, and 500 parts purified water softened by resin. Preparation parameters, preparation of S1 and pear enzyme base solution: S11. Fresh pears are flash-frozen in a liquid nitrogen environment at -22°C at a rate of 5°C per minute for 3 hours, and then thawed at a gradient of 2°C per hour until 4°C is reached. After thawing, juice is extracted using a pneumatic pressing system at a pressure of 10MPa. S12. Add a compound enzyme preparation of pectinase:cellulase = 3:1 (pectinase activity ≥ 5000 U / g, cellulase activity 3000 U / g) to the pear juice and enzymatically hydrolyze it at 45°C for 2 hours; after enzymatic hydrolysis, raise the temperature to 85°C and hold for 10 minutes to inactivate the remaining enzyme, and then remove the impurity precipitate by centrifugation at 4000 rpm. S13, Enzyme hydrolysate inoculated with a total bacterial count of 1×10⁻⁶ 6 The fermentation culture (Lactobacillus plantarum: Lactobacillus acidophilus = 2:1) with CFU / mL was anaerobic fermented at 25°C for 7 days; during the fermentation process, the dissolved oxygen level was maintained below 0.5 mg / L by a dissolved oxygen probe, and the mixture was intermittently stirred at 50 rpm for 5 minutes daily. S2. Preparation of organic rice extract: S21. Indica rice was hydrolyzed with amylase, with the DE value controlled at 20 (using recombinant α-amylase in a pH 6.0 buffer solution, stirred at 90°C for 30 minutes, followed by the addition of thermostable β-amylase for a second hydrolysis at 65°C for 20 minutes); after hydrolysis, macromolecular impurities were removed by membrane filtration, and then vacuum concentrated to a solids content of 50%. S22, organic rice extract, fructooligosaccharides and honeysuckle extract are compounded; honeysuckle extract (chlorogenic acid ≥8wt%) and fructooligosaccharides are mixed at a mass ratio of 1:2 and emulsified at 8000rpm high speed shear for 10 minutes to form an embedded structure with a particle size of 200nm. S3. Mix the ingredients: Add 370 parts of pear enzyme base liquid, 35 parts of functional enhancer, 10 parts of synergistic microbial system (microbial community and inulin co-cultured at 37°C for 2 hours), and 3.2 parts of flavor stabilizer to the mixing tank and stir and homogenize for 20 minutes; during the stirring and homogenization process, slowly add 500 parts of resin-softened purified water in multiple batches; the resin-softened purified water is treated by adsorbing heavy metal ions through a coconut shell activated carbon column for 3 minutes and then irradiated with a low-pressure ultraviolet lamp for 15 seconds (conductivity less than 10μS / cm, TOC content less than 0.1ppm); the mixture is stirred and homogenized at 70°C for 20 minutes. Preparation of flavor stabilizer: Potassium citrate and potassium sorbate were dissolved in a 20% ethanol aqueous solution, heated to 50°C and stirred for 10 minutes at pH 7.0, then steviol glycosides were added and ultrasonically dispersed into 10μm nanoparticles; finally, they were mixed with natural pear flavor and spray-dried into microcapsule powder. S4. Sterilization and fine filtration: The mixture is sterilized by UHT and then finely filtered. S5. Filling and packaging: Fill into sterilized empty bottles, spray code, label, light inspection, bottled and packaged and then put into storage.

[0018] The sorbitol beverage flavor stabilizer prepared in this embodiment has a small particle size (10μm), ensuring rapid flavor release. Combined with a low amount of pear enzyme base liquid, it provides a light and smooth taste. The centrifugation step after enzymatic hydrolysis effectively removes impurities and reduces bitter residues, making it suitable for sensitive individuals. The low inulin content in the synergistic gut microbiota system forms a thin biofilm protective layer, enhancing the gentle colonization of lactic acid bacteria in the gut, making it especially suitable for those with sensitive stomach acid. The low stirring speed during fermentation reduces bacterial stress and improves the stability of short-chain fatty acid production.

[0019] Example 2 Unlike the previous example, the formula components are: 410 parts pear enzyme base liquid, 45 parts functional enhancer, 12 parts microbial synergistic system (inulin added at 6.5% of the total mass of the microbial system), 3.8 parts flavor stabilizer, and 525 parts purified water softened by resin. Preparation parameters, preparation of S1 and pear enzyme base solution: S11. Fresh pears are flash-frozen in a liquid nitrogen environment at -20°C at a rate of 5°C per minute for 4 hours, and then thawed at a gradient of 2°C per hour until they reach 2°C. After thawing, the juice is extracted using a pneumatic pressing system at a pressure of 12.5 MPa. S12. Add a compound enzyme preparation of pectinase:cellulase = 3:1 (pectinase activity ≥ 5000 U / g, cellulase activity 3000 U / g) to the pear juice and enzymatically hydrolyze it at 45°C for 2 hours; after enzymatic hydrolysis, raise the temperature to 85°C and hold for 10 minutes to inactivate the remaining enzyme, and then remove the impurity precipitate by centrifugation at 4000 rpm. S13, Enzyme hydrolysate inoculated with a total bacterial count of 1×10⁻⁶6 The fermentation culture (Lactobacillus plantarum: Lactobacillus acidophilus = 2:1) with CFU / mL was anaerobic fermented at 25°C for 7 days; during the fermentation process, the dissolved oxygen level was maintained below 0.5 mg / L by a dissolved oxygen probe, and the mixture was intermittently stirred at 50 rpm for 5 minutes daily. S2. Preparation of organic rice extract: S21. Indica rice was hydrolyzed with amylase, and the DE value was controlled at 22 (using recombinant α-amylase in a pH 6.3 buffer solution with stirring at 90°C for 30 minutes, followed by the addition of thermostable β-amylase for a second hydrolysis at 65°C for 20 minutes); after hydrolysis, macromolecular impurities were removed by membrane filtration, and then vacuum concentrated to a solids content of 50%. S22, organic rice extract, fructooligosaccharides and honeysuckle extract are compounded; honeysuckle extract (chlorogenic acid ≥8wt%) and fructooligosaccharides are mixed at a mass ratio of 1:2 and emulsified at 8000rpm high speed shear for 10 minutes to form an embedded structure with a particle size of 150nm. S3. Mix the ingredients: Add 410 parts of pear enzyme base liquid, 45 parts of functional enhancer, 12 parts of microbial synergistic system (microbial community and inulin co-cultured at 37°C for 2 hours), and 3.8 parts of flavor stabilizer to the mixing tank and stir and homogenize for 20 minutes; during the stirring and homogenization process, slowly add 525 parts of resin-softened purified water in multiple batches; the resin-softened purified water is treated by adsorbing heavy metal ions through a coconut shell activated carbon column for 4 minutes and then irradiated with a low-pressure ultraviolet lamp for 15 seconds (conductivity less than 10μS / cm, TOC content less than 0.1ppm); the mixture is stirred and homogenized at 70°C for 20 minutes. Preparation of flavor stabilizer: Potassium citrate and potassium sorbate were dissolved in a 20% ethanol aqueous solution, heated to 50°C and stirred for 10 minutes at pH 7.0, then steviol glycosides were added and ultrasonically dispersed into 30μm nanoparticles; finally, they were mixed with natural pear flavor and spray-dried into microcapsule powder. S4. Sterilization and fine filtration: The mixture is sterilized by UHT and then finely filtered. S5. Filling and packaging: Fill into sterilized empty bottles, spray code, label, light inspection, bottled and packaged and then put into storage.

[0020] The pear ester beverage functional fortifier prepared in this embodiment increases the proportion of fructooligosaccharides and improves the prebiotic content; the median inulin addition (6.5%) strengthens the symbiotic protective layer of Lactobacillus plantarum and Lactobacillus acidophilus, and improves intestinal colonization (increases gastric acid resistance by 15%); the moderate pressing pressure of S11 (12.5MPa) maximizes the release of pear juice polyphenols and flavonoids, and improves the overall antioxidant performance of the beverage; With optimized production efficiency, moderate freezing and cell wall disruption time (4 hours), precise control of enzymatic hydrolysis and fermentation processes, high sugar conversion efficiency, and good product clarity, it is suitable for large-scale production.

[0021] Example 3 The difference from Examples 1-2 is that the formula components are: 450 parts of pear enzyme base liquid, 55 parts of functional enhancer, 15 parts of microbial synergistic system (the amount of inulin added is 8% of the total mass of the microbial system), 4.5 parts of flavor stabilizer, and 550 parts of purified water softened by resin. Preparation parameters: S1, preparation of pear enzyme base solution: S11. Fresh pears are flash-frozen in a liquid nitrogen environment at -18°C at a rate of 5°C per minute for 5 hours, and then thawed at a gradient of 2°C per hour until 1°C is reached. After thawing, juice is extracted using a pneumatic pressing system at a pressure of 15MPa. S12. Add a compound enzyme preparation of pectinase:cellulase = 3:1 (pectinase activity ≥ 5000 U / g, cellulase activity 3000 U / g) to the pear juice and enzymatically hydrolyze it at 45°C for 2 hours; after enzymatic hydrolysis, raise the temperature to 85°C and hold for 10 minutes to inactivate the remaining enzyme, and then remove the impurity precipitate by centrifugation at 4000 rpm. S13, Enzyme hydrolysate inoculated with a total bacterial count of 1×10⁻⁶ 6 The fermentation culture (Lactobacillus plantarum: Lactobacillus acidophilus = 2:1) with CFU / mL was anaerobic fermented at 25°C for 7 days; during the fermentation process, the dissolved oxygen level was maintained below 0.5 mg / L by a dissolved oxygen probe, and the mixture was intermittently stirred at 50 rpm for 5 minutes daily. S2. Preparation of organic rice extract: S21. Indica rice was hydrolyzed with amylase, and the DE value was controlled at 25 (using recombinant α-amylase in a pH 6.5 buffer solution with stirring at 90°C for 30 minutes, followed by the addition of thermostable β-amylase for a second hydrolysis at 65°C for 20 minutes); after hydrolysis, macromolecular impurities were removed by membrane filtration, and then vacuum concentrated to a solids content of 50%. S22, organic rice extract, fructooligosaccharides and honeysuckle extract are compounded; honeysuckle extract (chlorogenic acid ≥8wt%) and fructooligosaccharides are mixed at a mass ratio of 1:2 and emulsified at 8000rpm high speed shear for 10 minutes to form an embedded structure with a particle size of 100nm. S3. Ingredient Mixing: 450 parts of pear enzyme base solution, 55 parts of functional enhancer, 15 parts of synergistic microbial system (microbial community and inulin co-cultured at 37°C for 2 hours), and 4.5 parts of flavor stabilizer are added to the mixing tank and stirred and homogenized for 20 minutes. During the stirring and homogenization process, 550 parts of resin-softened purified water are slowly added in multiple batches. The resin-softened purified water is then treated by adsorbing heavy metal ions through a coconut shell activated carbon column for 5 minutes and irradiated with a low-pressure ultraviolet lamp for 15 seconds (conductivity less than 10 μS / cm, TOC content less than 0.1 ppm). The mixture is stirred and homogenized at 70°C for 20 minutes. Preparation of flavor stabilizer: Potassium citrate and potassium sorbate were dissolved in a 20% ethanol aqueous solution, heated to 50°C and stirred for 10 minutes at pH 7.0, then steviol glycosides were added and ultrasonically dispersed into 50μm nanoparticles; finally, they were mixed with natural pear flavor and spray-dried into microcapsule powder. S4. Sterilization and fine filtration: The mixture is sterilized by UHT and then finely filtered. S5. Filling and packaging: Fill into sterilized empty bottles, spray code, label, light inspection, bottled and packaged and then put into storage.

[0022] The synergistic system of propolis-based beverages prepared in this embodiment has the highest dosage (15 parts) and the highest inulin content (8%), forming a thick biofilm protective layer that significantly enhances intestinal colonization and gastric acid resistance (increasing probiotic effect by 25%). The dosage of functional fortifier is maximized (55 parts), providing sufficient prebiotics and minerals. Combined with the fructooligosaccharide nanoemulsion structure (particle size 100nm), it improves solubility and chlorogenic acid retention. With a rich flavor and long-term stability, the pear enzyme base liquid is high (450 parts), combined with the highest pressing pressure (15MPa), releasing more polyphenols and flavonoids and enhancing antioxidant properties; the flavor stabilizer has the largest particle size (50μm) for slow release, excellent preservative properties, and extended shelf life; and has a mellow and rich taste. Highly efficient clarification and microbial safety; longer adsorption and UV treatment time for pure water (5 minutes) ensures water purity; combined with UHT sterilization, the risk of microorganisms is minimized; high enzymatic hydrolysis DE value (25) improves sugar conversion efficiency.

[0023] The three sets of examples described above show significant differences in taste, health benefits, production costs, and shelf life, mainly due to the specific values ​​of the formulation components and preparation parameters.

[0024] Texture and flavor: Example 1: The overall flavor is relatively light and mild (370 parts pear enzyme base solution, 500 parts purified water, high water content). Small particles (10μm) of flavor stabilizer enable rapid flavor release, but may lack depth. Example 2: The taste is balanced and full (in the middle of the components), the flavor is moderately slow-released (30μm particles), the sweetness and acidity are well-balanced, and the palatability is strong; Example 3, with the most intense and mellow flavor (450 parts of pear enzyme base liquid), features large-particle flavor stabilizer (50μm) that provides a long-lasting aftertaste, but may be slightly viscous due to its high solids content.

[0025] Health benefits: Example 1: The probiotic effect is mild, with good intestinal compatibility (5% inulin), and low antioxidant properties (low polyphenol release), making it suitable for daily health maintenance; Example 2, with moderate antioxidant and probiotic effects (6.5% inulin, 45 parts functional fortifier), high short-chain fatty acid production efficiency, suitable for general population to enhance gut health; Example 3 shows the most significant probiotic effect (15 parts of synergistic gut microbiota system, 8% inulin), the strongest antioxidant performance (high pressing pressure), and high retention rates of minerals and chlorogenic acid, making it suitable for high-demand groups such as those with weakened immunity.

[0026] Production costs and shelf life: Example 1 has the lowest cost (low-end components), but a relatively short shelf life (the small particles of flavor stabilizer may have slightly weaker sustained-release ability). Example 2: moderate cost, high production efficiency (moderate freezing and cell wall breaking time), and balanced shelf life (optimized slow-release preservative performance). Example 3 has the highest cost (high-end components) but the longest shelf life (50μm particles provide good anti-corrosion and slow-release effects), and its return on investment is better in the high-end market.

[0027] In summary, Example 1 prioritizes economy and mildness, making it suitable for mass consumption; Example 2 strikes a balance between function and cost, making it suitable for everyday functional beverages; and Example 3 enhances probiotic and antioxidant properties, making it suitable for the high-end health market. All examples ensure quality through precise control of dissolved oxygen, enzymatic hydrolysis, and emulsification steps, but differences in components directly affect the end product experience and efficacy. In actual production, the most suitable example can be selected based on the target consumer (e.g., children, sensitive individuals, or health enthusiasts).

[0028] In summary, this invention solves the problem of insufficient release of antioxidants caused by incomplete cell wall disruption in pears during traditional pressing processes by combining liquid nitrogen quick-freezing and gradient thawing with pneumatic pressing technology. Under the quick-freezing-slow-thawing process of liquid nitrogen quick-freezing at -22℃ to -18℃ + thawing at 2℃ / h and pneumatic pressing at 10-15MPa, the extraction rate of polyphenols and flavonoids is improved, and the total antioxidant value of the pear enzyme base liquid reaches 12,500μmolTE / L, significantly enhancing the antioxidant activity of the beverage. By controlling the release of compound enzymes for inactivation and synergistic regulation of dissolved oxygen in the microbial community, the technical obstacles of low fermentation efficiency and insufficient synthesis of short-chain fatty acids are overcome. A compound enzyme system with pectinase and cellulase in a ratio of 3:1 is used for enzymatic hydrolysis followed by inactivation at 85°C for 10 minutes, which improves the saccharification efficiency of pear juice. Combined with dissolved oxygen control and low-speed intermittent stirring, the total amount of short-chain fatty acids such as butyric acid and propionic acid produced by the co-metabolism of Lactobacillus plantarum and Lactobacillus acidophilus is increased. Based on a functional enhancement system combining stepwise enzymatic hydrolysis and inulin symbiotic coating, this method overcomes the core bottlenecks of low prebiotic activity retention and weak bacterial colonization. It employs a two-step hydrolysis process using recombinant α-amylase (90℃, pH 6.0-6.5) and heat-stable β-amylase (65℃), combined with membrane filtration for impurity removal and solids concentration to 50%, increasing the proportion of oligosaccharides with a prebiotic purity DP≥3 in the organic rice extract. Combined with a biofilm protective layer formed by 5%-8% inulin symbiotic culture, this improves the gastric acid resistance survival rate of Lactobacillus acidophilus and enhances intestinal colonization efficiency.

[0029] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A formula for a piriformin beverage, characterized in that, By weight, the formula for this pear enzyme beverage consists of 370-450 parts pear enzyme base liquid, 35-55 parts functional enhancer, 10-15 parts microbial synergistic system, 3.2-4.5 parts flavor stabilizer, and 500-550 parts purified water softened by resin. The pear enzyme base liquid is prepared by freezing and breaking the cell wall of fresh pears, pressing to extract juice, adding pectinase for 2 hours of enzymatic hydrolysis, and then inoculating with fermentation bacteria for anaerobic fermentation. The functional enhancer is prepared by mixing organic rice extract, fructooligosaccharides and honeysuckle extract; The synergistic microbial community system is prepared by combining Lactobacillus plantarum and Lactobacillus acidophilus in a 2:1 ratio. The flavor stabilizer is prepared from potassium citrate, natural pear flavoring, steviol glycosides and potassium sorbate.

2. The sorbitol beverage formula according to claim 1, characterized in that, The amylase hydrolysis process of the organic rice extract uses recombinant α-amylase. The hydrolysis conditions are as follows: in a buffer solution with pH 6.0-6.5, the reaction is stirred at 90°C for 30 minutes, and then thermostable β-amylase is added for secondary hydrolysis at 65°C for 20 minutes, with a final DE value ≥20. After hydrolysis, macromolecular impurities are removed by membrane filtration, and then the extract is concentrated under vacuum to a solid content of 50%, thereby enhancing the retention rate of prebiotics and minerals in the extract.

3. The sorbitol beverage formula according to claim 1, characterized in that, The synergistic microbial community system also includes inulin as a probiotic enhancer. The inulin is derived from high-purity fructooligosaccharides extracted from chicory, and its content is 5% to 8% of the total mass of the microbial community system. During mixing, Lactobacillus plantarum, Lactobacillus acidophilus and inulin are co-cultured at 37°C for 2 hours to form a biofilm protective layer, thereby enhancing the intestinal colonization ability and gastric acid resistance of the fermentation microbial community and improving the probiotic effect of the beverage.

4. The sorbitol beverage formula according to claim 1, characterized in that, Before being added to the formula, the resin-softened purified water undergoes multiple activated carbon adsorption and ultraviolet irradiation treatments: first, heavy metal ions are adsorbed using a coconut shell activated carbon column for 3-5 minutes, and then irradiated with a low-pressure ultraviolet lamp for 15 seconds to inactivate microorganisms; after treatment, the water's conductivity is less than 10 μS / cm, and the TOC content is less than 0.1 ppm. The entire mixture is then stirred and homogenized at 70°C for 20 minutes in conjunction with the formula.

5. A preparation process for a sorbitol beverage, wherein the method is used to prepare the sorbitol beverage according to any one of claims 1-4, characterized in that, Includes the following steps: S1. Preparation of pear enzyme base solution: S11. After washing the fresh pears, freeze them at -18℃ to break down the cell walls. S12. After pressing the cell wall-broken pear fruit to extract juice, a compound enzyme preparation of pectinase:cellulase = 3:1 is added to the pear juice and enzymatically hydrolyzed at 45℃ for 2 hours. S13, Enzyme hydrolysate inoculated with a total bacterial count of 1×10⁻⁶ 6 The fermentation culture was prepared with CFU / mL of Lactobacillus plantarum and Lactobacillus acidophilus in a ratio of 2:

1. The mixture was anaerobic fermented at 25℃ for 7 days to obtain the pear enzyme base solution. Dissolved oxygen control was added to the anaerobic fermentation process. The dissolved oxygen level of the fermentation broth was monitored in real time using a dissolved oxygen probe and maintained below 0.5 mg / L. At the same time, the stirring speed was ≤50 rpm and the mixture was intermittently mixed for 5 minutes every day to improve the efficiency of short-chain fatty acid production by co-metabolism of Lactobacillus plantarum and Lactobacillus acidophilus. S2. Preparation of organic rice extract: S21. Indica rice is hydrolyzed with amylase to obtain a liquefied liquid with a DE value ≥18; S22. Organic rice extract, fructooligosaccharides and honeysuckle extract are combined to obtain a functional enhancer. S3. Take the pear enzyme base liquid, functional enhancer, microbial synergistic system and flavor stabilizer according to the mass fraction and put them into the mixing tank. Stir and homogenize for 20 minutes. During the stirring and homogenization process, slowly add resin-softened purified water multiple times to obtain a mixture. S4. The mixture is sterilized by UHT and then finely filtered to obtain a pear ester beverage; S5. Fill the pear ester beverage into sterilized empty bottles, and then sequentially process them with inkjet printing, labeling, light inspection, bottling and packaging before storing them in the warehouse.

6. The preparation process of a sorbitol beverage according to claim 5, characterized in that, The fresh pears are processed using a quick-freeze-slow-thaw process during the freezing and cell-wall breaking step. Fresh pears were quick-frozen in a liquid nitrogen environment at a rate of 5°C per minute, between -22°C and -18°C, and kept at this temperature for 3 to 5 hours. They were then thawed to above 0°C at a rate of 2°C per hour. After thawing, the juice is extracted using a pneumatic pressing system at a pressure of 10-15 MPa, thereby maximizing the release of polyphenols and flavonoids in the juice, reducing oxidative losses, and improving the antioxidant properties of the pear enzyme base liquid.

7. The preparation process of a sorbitol beverage according to claim 5, characterized in that, The enzymatic hydrolysis process of the compound enzyme preparation also includes enzyme activity control and removal steps: The pectinase derived from Aspergillus niger and the cellulase derived from Trichoderma reesei were used, with a mixing ratio of pectinase:cellulase = 3:1, and the activity units were ≥5000U / g and 3000U / g, respectively. After enzymatic hydrolysis, the mixture is heated to 85°C and held for 10 minutes to inactivate any remaining enzymes. Then, impurities are removed by centrifuging at 4000 rpm, thereby improving the clarity of the pear juice and the efficiency of sugar conversion, and reducing the risk of bitterness caused by enzyme residue.

8. The preparation process of a sorbitol beverage according to claim 5, characterized in that, The preparation of the flavor stabilizer described in step S3 involves sequential reaction and coating processes: First, potassium citrate and potassium sorbate were dissolved in a 20% ethanol aqueous solution, heated to 50°C at pH 7.0 and stirred for 10 minutes, then steviol glycosides were added and ultrasonically dispersed into nanoparticles. Finally, it is blended with natural pear flavoring and spray-dried into microcapsule powder with a particle size distribution in the range of 10-50μm to ensure synergistic improvement in flavor slow release and preservation performance.

9. The preparation process of a sorbitol beverage according to claim 5, characterized in that, Before compounding with S22 functional enhancer, honeysuckle extract was subjected to nano-emulsification pretreatment: extract with chlorogenic acid ≥8wt% obtained by supercritical CO2 fractional extraction was mixed with fructooligosaccharides at a mass ratio of 1:2, and emulsified for 10 minutes under high-speed shearing at 8000rpm to form an embedded structure with a particle size ≤200nm, thereby enhancing its solubility and thermal stability.