Processing method of functional beverage containing embryo extract

Abstract

The invention relates to the technical field of beverage preparation, in particular to a processing method of a functional beverage containing embryo elements, which comprises the following steps: separating corn germs from corn kernels, drying the corn germs, and performing microwave treatment at preset microwave power to obtain inactivated corn germs; when it is judged that preparation of the inactivated corn germs does not meet a preset standard according to the oxidation risk characterization value, preset microwave power is increased or the inactivated corn germs are abandoned; the method comprises the following steps: crushing and breaking walls of inactivated corn germs meeting preset standards to obtain germ powder, and performing enzymolysis treatment on the germ powder to obtain a corn embryo base solution; when it is judged that the preparation of the embryo base solution does not conform to a preset standard according to the curve goodness of fit, the reason that the preparation of the embryo base solution does not conform to the preset standard is determined according to the absorbance; and diluting, homogenizing and sterilizing the corn embryo base solution to prepare the functional beverage containing the embryo. The processing efficiency of the functional beverage is improved.

Description

Technical Field

[0001] This invention relates to the field of beverage preparation technology, and in particular to a method for processing functional beverages containing embryonic factors. Background Technology

[0002] Functional beverages, possessing both drinking and nutritional / health benefits, are experiencing a continuous rise in market demand. The efficient development and application of natural active ingredients has become a core direction for the industry's development. Corn germ, a high-quality byproduct of corn processing, is rich in high-quality protein, bioactive peptides, vitamins, and various minerals. Its bioactive peptides exhibit excellent physiological activity, making it an ideal raw material for preparing functional beverages.

[0003] However, the development of functional beverages using corn germ as a raw material still faces a series of technical bottlenecks: First, the lipids and fat oxidases abundant in corn germ are highly susceptible to oxidative rancidity during processing and storage. This not only leads to rancidity and product deterioration but also destroys active nutrients. Conventional inactivation methods such as hot air drying are prone to overheating and charring of the outer layer due to imprecise temperature control, resulting in incomplete inactivation of endogenous enzymes. Second, in the key enzymatic hydrolysis step for extracting active ingredients, existing production processes rely heavily on fixed time, temperature, and pH parameters, lacking effective real-time monitoring of the hydrolysis process. Due to batch variations in raw materials, this fixed process mode easily leads to insufficient hydrolysis and low yield of active peptides, resulting in unstable product quality.

[0004] Chinese Patent Application Publication No. CN116774662A discloses a functional beverage preparation system containing embryonic extract, comprising a preparation module, a detection module, an adjustment module, and a determination module. The system calculates the average uniformity G of a preset number of bottled beverages based on corresponding parameters obtained by the detection module, and determines whether the operating parameters of the preparation module meet preset standards based on the calculated average uniformity G. If the operating parameters of the preparation module are initially determined not to meet the preset standards, a secondary determination is made based on the maximum grayscale value obtained by a visual inspection mechanism to determine whether the operating power of the stirring mechanism needs to be adjusted. If the operating parameters of the preparation module are initially determined to meet the preset standards, a determination module further determines whether the operating parameters of the component preparation unit meet the preset standards based on the embryonic extract content of a single bottled beverage. This improves the production efficiency and pass rate of beverage preparation.

[0005] It can be seen that the above technical solutions do not take into account the impact of corn germ oxidation on the stability of the processing, resulting in oxidized and deteriorated corn germ directly entering the subsequent processing stage. They also do not consider the impact of enzymatic hydrolysis on the preservation of embryonic activity and the stability of the reaction process, thus leading to the problem of poor processing efficiency of functional beverages. Summary of the Invention

[0006] Therefore, the present invention provides a processing method for functional beverages containing embryonic factors, which overcomes the problem that the prior art does not consider the impact of corn germ oxidation on the stability of the processing process, resulting in oxidized and deteriorated corn germ directly entering the subsequent processing stage, and does not consider the impact of enzymatic hydrolysis on the retention of embryonic factor activity and the stability of the reaction process, thus leading to poor processing efficiency of functional beverages.

[0007] To achieve the above objectives, the present invention provides a method for processing a functional beverage containing embryonic extract, comprising: The corn germ is separated from the corn kernels, dried, and then microwaved at a preset microwave power to obtain inactivated corn germ. The peroxide value of the oil in the inactivated corn germ was collected to obtain the oxidative risk characterization value of the inactivated corn germ. If the preparation of inactivated corn germ does not meet the preset standard based on the oxidation risk characterization value, the preset microwave power is increased or the inactivated corn germ is discarded. Inactivated corn germ that meets the preset standard is crushed and cell wall broken to obtain germ powder, and the germ powder is enzymatically hydrolyzed to obtain corn embryonic base liquid. During the enzymatic hydrolysis process, the conductivity-time curve of the embryonic base liquid is detected to obtain the curve fit of the embryonic base liquid. When the preparation of the embryonic base solution does not meet the preset standard according to the curve matching degree, the reason why the preparation of the embryonic base solution does not meet the preset standard is determined according to the absorbance of the corn embryonic base solution. The reason is insufficient enzymatic hydrolysis or excessive Maillard reaction. The corn embryonic base liquid that meets the preset standards is diluted, homogenized and sterilized to obtain a functional beverage containing embryonic base.

[0008] Furthermore, the enzymatic hydrolysis process includes: Germ powder is mixed with deionized water to form corn slurry; Adjust the pH of the corn syrup to 6.0-7.5 and the temperature to 45-60℃; Add neutral protease and carry out the enzymatic hydrolysis reaction with stirring for the preset reaction time; After enzymatic hydrolysis, raise the temperature to 85-95℃ and maintain it for 10-20 minutes to inactivate the enzyme.

[0009] Furthermore, the process of determining whether the preparation of the inactivated corn germ meets the preset standard based on the oxidative risk characterization value of the inactivated corn germ includes: The oxidation risk characterization value is compared with the first preset oxidation risk characterization value and the second preset oxidation risk characterization value, respectively; If the oxidation risk characterization value is less than the first preset oxidation risk characterization value, then the preparation of the inactivated corn germ is determined to meet the preset standard. If the oxidation risk characterization value is greater than or equal to the first preset oxidation risk characterization value and less than the second preset oxidation risk characterization value, then it is determined that the preparation of the inactivated corn germ does not meet the preset standard, and the preset microwave power is increased according to the difference between the oxidation risk characterization value and the first preset oxidation risk characterization value. If the oxidation risk characterization value is greater than or equal to the second preset oxidation risk characterization value, it is determined that the preparation of the inactivated corn germ does not meet the preset standard, and the inactivated corn germ is discarded. The first preset oxidation risk characterization value is less than the second preset oxidation risk characterization value.

[0010] Furthermore, the process of obtaining the oxidation risk characterization value includes: Oil was extracted from the inactivated corn germ, and the peroxide value of the oil was determined. The ratio of the peroxide value to the preset peroxide value is recorded as the oxidation risk characterization value.

[0011] Furthermore, several power adjustment methods are provided for increasing the preset microwave power, and each power adjustment method increases the preset microwave power by a different amount.

[0012] Furthermore, the process of determining whether the preparation of the embryonic base solution meets the preset standard based on the curve matching degree of the embryonic base solution includes: The curve matching degree is compared with the first preset curve matching degree and the second preset curve matching degree respectively; If the curve matching degree is less than the first preset curve matching degree, it is determined that the preparation of the embryonic base liquid does not meet the preset standard, and the reason why the preparation of the embryonic base liquid does not meet the preset standard is determined according to the absorbance of the corn embryonic base liquid. If the curve matching degree is greater than or equal to the first preset curve matching degree and less than the second preset curve matching degree, it is determined that the preparation of the embryonic base liquid has the risk of not meeting the preset standard. The preparation of the embryonic base liquid is then determined a second time based on the activity retention characterization value of the embryonic base liquid to determine whether the preparation of the embryonic base liquid meets the preset standard. If the curve matching degree is greater than or equal to the second preset curve matching degree, then the preparation of the embryonic base fluid is determined to meet the preset standard; The first preset curve matching degree is less than the second preset curve matching degree.

[0013] Furthermore, the process of obtaining the curve matching degree includes: The conductivity of the corn slurry during the enzymatic hydrolysis process was monitored to generate a conductivity-time curve; Calculate the correlation coefficient between the conductivity-time curve and the preset conductivity-time curve; The correlation coefficient is denoted as the curve fit of the embryonic base fluid.

[0014] Furthermore, if the preparation of the embryonic base solution does not meet the preset standard, based on the comparison result that the activity retention characterization value of the embryonic base solution is less than the preset activity retention characterization value, the preset reaction time is reduced according to the difference between the preset activity retention characterization value and the activity retention characterization value.

[0015] Furthermore, the process of obtaining the activity retention characterization value includes: Take a predetermined volume of the corn embryonic base solution and record it as the test sample solution; The chromatographic peak area of ​​the characteristic active peptide in the test sample solution is measured and recorded as the first area; The test sample solution is placed in a constant temperature drying oven at a preset drying temperature for a preset time. After that time, the test sample solution is taken out and the chromatographic peak area of ​​the characteristic active peptide of the test sample solution is measured again and recorded as the second area. The ratio of the second area to the first area is recorded as the activity retention characterization value.

[0016] Furthermore, the process of determining the reason why the preparation of the corn embryonic base solution does not meet the preset standard based on the absorbance of the corn embryonic base solution includes: If the absorbance is less than the preset absorbance, the cause is determined to be insufficient enzymatic hydrolysis; If the absorbance is greater than or equal to the preset absorbance, the cause is determined to be excessive Maillard reaction; The absorbance is the absorbance of the corn embryonic base solution at a preset wavelength.

[0017] Compared with the prior art, the beneficial effects of the present invention are as follows: The present invention separates corn germ from corn kernels and dries and inactivates it with preset microwave power. The peroxide value of the inactivated corn germ oil is collected to obtain the oxidation risk characterization value to determine whether the raw materials meet the standards. This effectively inactivates lipase and lipoxygenase in corn germ, screens out oxidized and deteriorated raw materials in advance, and reduces the oxidation risk of the product. After the qualified raw materials are crushed and broken, they are enzymatically hydrolyzed and the conductivity-time curve is monitored to calculate the curve matching degree, accurately judge the enzymatic hydrolysis process, and ensure the activity of embryonic factors. According to the curve matching degree, when the base liquid does not meet the standards, the absorbance is used to determine the cause of insufficient enzymatic hydrolysis or excessive Maillard reaction, forming a graded error correction mechanism. Finally, the beverage is obtained by dilution, homogenization and sterilization, thereby improving the processing efficiency of functional beverages.

[0018] Furthermore, this invention compares the oxidation risk characterization value with the first and second preset oxidation risk characterization values ​​respectively, and adopts differentiated treatment strategies based on the comparison results, such as increasing microwave power or directly discarding raw materials, thereby achieving precise stratification of the quality of inactivated corn germ, forming a closed-loop control of raw material quality, preventing high oxidation risk raw materials from entering subsequent processes, and thus achieving optimal resource allocation.

[0019] Furthermore, this invention extracts the oil from inactivated corn germ and measures the peroxide value. The ratio of this peroxide value to a preset peroxide value is used as an oxidation risk characterization value. This precise quantitative assessment of the oxidation state of the raw materials provides an accurate basis for adjusting subsequent process parameters, effectively avoiding product flavor deterioration caused by raw material oxidation, thereby improving the scientific nature of raw material quality control.

[0020] Furthermore, this invention achieves a comprehensive and accurate assessment of the quality of embryonic base fluid by comparing the curve matching degree with the first and second preset curve matching degrees in three levels, and by combining the activity retention characterization value with the curve matching degree between the two preset values ​​for a second determination, thereby avoiding the limitations of single index determination and improving the reliability of the determination.

[0021] Furthermore, this invention establishes a feedback mechanism for dynamically adjusting the enzymatic hydrolysis reaction time based on the comparison results of the activity retention characterization value and the preset standard value. When the activity retention characterization value is less than the preset standard, the enzymatic hydrolysis reaction time is reduced. This parameter adjustment method based on the product functional stability index effectively identifies and solves the problem of excessive hydrolysis caused by excessively long enzymatic hydrolysis time. By precisely controlling the end point of enzymatic hydrolysis, the active peptides are prevented from being further degraded into unstable small molecule fragments, thereby ensuring the structural integrity and functional stability of the active ingredients in the product at the molecular level. Attached Figure Description

[0022] Figure 1 This is a flowchart of a functional beverage processing method containing embryonic extract according to an embodiment of the present invention; Figure 2 This is a flowchart illustrating how to determine whether the preparation of the inactivated corn germ meets a preset standard, as described in this embodiment of the invention. Figure 3 This is a flowchart illustrating how the preparation of the embryonic base fluid meets a preset standard based on the curve matching degree of the embryonic base fluid according to an embodiment of the present invention. Figure 4 This is a flowchart illustrating the reasons why the preparation of the embryonic base fluid does not meet the preset standards in an embodiment of the present invention. Detailed Implementation

[0023] To make the objectives and advantages of the present invention clearer, the present invention will be further described below with reference to embodiments; it should be understood that the specific embodiments described herein are merely for explaining the present invention and are not intended to limit the present invention.

[0024] Preferred embodiments of the present invention will now be described with reference to the accompanying drawings. Those skilled in the art should understand that these embodiments are merely illustrative of the technical principles of the present invention and are not intended to limit the scope of protection of the present invention.

[0025] It should be noted that the data in this embodiment are all derived from a comprehensive analysis and evaluation of historical test data and corresponding historical test results from the three months prior to this test. Those skilled in the art will understand that the method described in this invention can determine the above-mentioned parameters in the following ways: selecting the value with the highest proportion based on the data distribution as the preset standard parameter; using weighted summation to obtain the value as the preset standard parameter; substituting each historical data point into a specific formula and using the value obtained by that formula as the preset standard parameter; or other selection methods, as long as the method described in this invention can clearly define different specific situations in the single-item judgment process through the obtained values.

[0026] Please see Figure 1 , Figure 2 , Figure 3 as well as Figure 4 The flowcharts shown are respectively: a flowchart of the functional beverage processing method containing embryonic essence according to an embodiment of the present invention; a flowchart of determining whether the preparation of the inactivated corn germ meets the preset standard according to an embodiment of the present invention; a flowchart of determining whether the preparation of the embryonic essence base liquid meets the preset standard based on the curve matching degree of the embryonic essence base liquid according to an embodiment of the present invention; and a flowchart of determining the reason why the preparation of the embryonic essence base liquid does not meet the preset standard according to an embodiment of the present invention.

[0027] This invention provides a method for processing a functional beverage containing embryonic extract, comprising: Step S1: Take 10 kg of dried corn kernels, separate the corn germ using a germ separator, dry the corn germ in a 60°C forced-air drying oven until the moisture content is less than or equal to 8%, and put the dried corn germ into a microwave inactivation machine and treat it with a preset microwave power of 600W for 5 minutes to obtain inactivated corn germ. Step S2: Collect the peroxide value of the oil in the inactivated corn germ and obtain the oxidation risk characterization value of the inactivated corn germ. Step S3: If the preparation of inactivated corn germ does not meet the preset standard according to the oxidation risk characterization value, increase the preset microwave power or discard the inactivated corn germ. Step S4: The inactivated corn germ that meets the preset standard is put into a pulverizer for pulverization, passed through an 80-mesh sieve to obtain germ powder, and the germ powder is subjected to enzymatic hydrolysis treatment and naturally cooled to room temperature to obtain corn embryonic base liquid. In this step, the conductivity-time curve of the embryonic base liquid is detected during the enzymatic hydrolysis treatment to determine the curve matching degree of the embryonic base liquid. Step S5: If the preparation of the embryonic base solution does not meet the preset standard according to the curve matching degree, the reason why the preparation of the embryonic base solution does not meet the preset standard is determined according to the absorbance of the corn embryonic base solution. The reason is insufficient enzymatic hydrolysis or excessive Maillard reaction. Step S6: The corn embryonic base solution that meets the preset standard is diluted with deionized water at a volume ratio of 1:5, homogenized three times at 50MPa using a high-pressure homogenizer, and then sterilized at 121°C for 15 minutes to obtain a functional beverage containing embryonic base.

[0028] It should be noted that the data in this embodiment are all results obtained through preliminary experiments before this test using the method described in this invention. Each preset value can be adjusted according to the specific application, as long as the method described in this invention can clearly define different specific situations in the single-item judgment process through the acquired values. The preset values ​​set in this embodiment are all obtained from preliminary experiments, including the correction coefficients, which were also selected through experimental verification.

[0029] Specifically, the enzymatic hydrolysis process includes: Mix 50g of germ powder with deionized water at a mass ratio of 1:8, place the mixture in a stainless steel reactor, and stir at 300r / min for 10 minutes to form corn slurry. The pH of the corn steep liquor was adjusted to 6.5 using a 1 mol / L NaOH solution. The reactor containing corn slurry was placed in a constant temperature water bath and the temperature was controlled at 52±1℃. Add 1.5% food-grade Bacillus subtilis neutral protease (by weight of germ powder) to corn slurry and carry out enzymatic hydrolysis for 120 minutes with stirring at 300 rpm. After enzymatic hydrolysis, raise the temperature of the constant temperature water bath to 90°C, maintain this temperature for 15 minutes, and stir at 200 r / min.

[0030] Specifically, the process of determining whether the preparation of the inactivated corn germ meets the preset standard based on the oxidative risk characterization value of the inactivated corn germ includes: The oxidation risk characterization value is compared with the first preset oxidation risk characterization value of 0.75 and the second preset oxidation risk characterization value of 1.25, respectively. If the oxidation risk characterization value is less than the first preset oxidation risk characterization value, then the preparation of the inactivated corn germ is determined to meet the preset standard. If the oxidation risk characterization value is greater than or equal to the first preset oxidation risk characterization value and less than the second preset oxidation risk characterization value, then it is determined that the preparation of the inactivated corn germ does not meet the preset standard, and the preset microwave power is increased according to the difference between the oxidation risk characterization value and the first preset oxidation risk characterization value. If the oxidation risk characterization value is greater than or equal to the second preset oxidation risk characterization value, it is determined that the preparation of the inactivated corn germ does not meet the preset standard, and the inactivated corn germ is discarded. The first preset oxidation risk characterization value is less than the second preset oxidation risk characterization value.

[0031] Specifically, the first preset oxidation risk characterization value ranges from [0.65, 0.85], and the second preset oxidation risk characterization value ranges from [1.15, 1.35]. Preferably, the first preset oxidation risk characterization value is 0.75 and the second preset oxidation risk characterization value is 1.25.

[0032] Specifically, when the oxidation risk characterization value is less than the first preset value, the processing stability requirements are fully met, so it is judged as qualified and directly enters the subsequent process, which can avoid the cost increase caused by over-processing; when the characterization value is between the first preset oxidation risk characterization value and the second preset oxidation risk characterization value, the oxidation products have not accumulated in large quantities. By increasing the microwave power, the residual enzyme activity can be reduced. Therefore, the method of adjusting the power can both save the raw materials and avoid waste; when the characterization value is greater than or equal to the second preset oxidation risk characterization value, the residual enzyme activity is high and a large amount of oxidation products have been generated, which will cause the beverage to have an off-flavor and the activity of embryonic enzymes to decrease. Even if the power is adjusted, the oxidation products that have been generated cannot be eliminated. Therefore, it is necessary to discard it directly to prevent inferior raw materials from flowing into the subsequent process.

[0033] Specifically, the process of obtaining the oxidation risk characterization value includes: Weigh out 20g of inactivated corn germ that has been crushed and passed through a 40-mesh sieve, and put it into a filter paper tube; Place the filter paper tube into the extraction tube of the Soxhlet extractor, add 150 mL of petroleum ether to the dried and constant-weight receiving flask, connect the condenser tube and place it in a 70℃ constant temperature water bath, control the reflux rate to 5-6 times per hour, and extract continuously for 8 hours. After extraction, the petroleum ether-oil mixture in the receiving flask was transferred to a rotary evaporator and concentrated under reduced pressure in a 40°C water bath until solvent-free distillation was obtained to yield germ oil. The peroxide value of germ oil was determined using a peroxide value analyzer. The ratio of the peroxide value to the preset peroxide value of 5.0 meq / kg is recorded as the oxidation risk characterization value.

[0034] Specifically, several power adjustment methods are provided for increasing the preset microwave power, among which, If the oxidation risk deviation value is less than the first preset oxidation risk deviation value of 0.19, then the preset microwave power is increased to the corresponding value using the first adjustment coefficient of 1.04; If the oxidation risk deviation value is greater than or equal to the first preset oxidation risk deviation value and less than the second preset oxidation risk deviation value of 0.41, then the preset microwave power is increased to the corresponding value using the second adjustment coefficient of 1.06. If the oxidation risk deviation value is greater than or equal to the second preset oxidation risk deviation value, the preset microwave power is increased to the corresponding value using a third adjustment coefficient of 1.08. The oxidation risk deviation value is the difference between the oxidation risk characterization value and the first preset oxidation risk characterization value.

[0035] Specifically, the process of determining whether the preparation of the embryonic base solution meets the preset standard based on the curve matching degree of the embryonic base solution includes: The curve matching degree is compared with the first preset curve matching degree of 0.71 and the second preset curve matching degree of 0.89 respectively; If the curve matching degree is less than the first preset curve matching degree, it is determined that the preparation of the embryonic base liquid does not meet the preset standard, and the reason why the preparation of the embryonic base liquid does not meet the preset standard is determined according to the absorbance of the corn embryonic base liquid. If the curve matching degree is greater than or equal to the first preset curve matching degree and less than the second preset curve matching degree, it is determined that the preparation of the embryonic base liquid has the risk of not meeting the preset standard. The preparation of the embryonic base liquid is then determined a second time based on the activity retention characterization value of the embryonic base liquid to determine whether the preparation of the embryonic base liquid meets the preset standard. If the curve matching degree is greater than or equal to the second preset curve matching degree, then the preparation of the embryonic base fluid is determined to meet the preset standard; The first preset curve matching degree is less than the second preset curve matching degree.

[0036] Specifically, the first preset curve matching degree ranges from [0.66, 0.75], and the second preset curve matching degree ranges from [0.84, 0.93]. Preferably, the first preset curve matching degree is 0.71 and the second preset curve matching degree is 0.89.

[0037] Specifically, the curve consistency reflects the consistency between the measured enzymatic hydrolysis process and the standard process. The higher the consistency, the closer the enzymatic hydrolysis rate and degree of hydrolysis are to the optimal state, and the more reliable the generation and stability of embryonic active peptides. When the curve consistency is greater than or equal to the second preset value, the conductivity change trend is highly consistent with the standard curve, and it is directly judged as qualified, which can avoid redundant detection and improve efficiency. When the curve consistency is between the first and second preset values, it indicates that there are fluctuations in the enzymatic hydrolysis process, but it has not completely deviated from the controllable range. At this time, the activity retention characterization value is used for secondary judgment to distinguish between fluctuations but qualified and fluctuations that lead to loss of activity, avoiding misjudging the base solution that is close to qualified as unqualified, and accurately identifying potential risks. When the curve consistency is less than the first preset value, the conductivity change trend deviates significantly from the standard curve, indicating that the enzymatic hydrolysis process has obvious abnormalities. At this time, combined with absorbance analysis, the root cause of the problem can be directly identified and the process can be adjusted accordingly.

[0038] Specifically, the process of obtaining the curve matching degree includes: The conductivity of the corn syrup during the enzymatic hydrolysis process was recorded every 5 minutes using an online conductivity meter. The conductivity-time curve was generated using MATLAB software. The correlation coefficient between the conductivity-time curve and the preset conductivity-time curve was calculated using the corrcoef function in MATLAB software. The correlation coefficient is denoted as the curve fit of the embryonic base fluid.

[0039] In this embodiment, conductivity data were collected in 30 batches of experiments under the optimal enzymatic hydrolysis process conditions (sufficient enzymatic hydrolysis without over-reaction). After outlier removal and data smoothing preprocessing, nonlinear least squares method was used to perform curve fitting on 22 batches of valid data. The final determined and corrected exponential growth model was recorded as the preset conductivity-time curve.

[0040] Specifically, the preparation of the embryonic base solution is determined a second time based on the activity retention characterization value of the embryonic base solution to determine whether it meets the preset standard. If the activity retention characterization value is less than the preset activity retention characterization value of 0.82, it is determined that the preparation of the embryonic base solution does not meet the preset standard, and the preset reaction time is reduced according to the difference between the preset activity retention characterization value and the activity retention characterization value. If the activity retention characterization value is greater than or equal to the preset activity retention characterization value, then the preparation of the embryonic base fluid is determined to meet the preset standard.

[0041] In this embodiment, the activity retention of corn embryonic protein base liquid prepared by the optimal process was tested based on 30 batches under the condition of a preset drying temperature of 65°C for 24 hours. The results showed that the retention rate of characteristic active peptides (molecular weight 1000-1500 Da) was stable between 0.82 and 0.88. When the retention rate is greater than or equal to 0.8, the loss rate of active peptides in the product within the actual shelf life (6 months) is less than 20%. Therefore, the preset activity retention characterization value is 0.82, but the above value is not limited to this. Those skilled in the art can adjust the above value according to actual needs.

[0042] Specifically, the activity retention characterization value reflects the stability of the core component of embryonic extract (1000-1500Da active peptide) under simulated storage conditions. Stability is a key guarantee for the functionality of functional beverages. When the activity retention characterization value is greater than or equal to the preset activity retention characterization value, it indicates that the active peptide is less lost in an accelerated oxidation environment and the stability meets the standard. It can be inferred that the product can still maintain its effective function within the shelf life, so it is judged to meet the preset standard and no process adjustment is required. When the activity retention characterization value is less than the preset activity retention characterization value, it indicates that the active peptide is not stable enough. If it directly enters the subsequent process, it will cause the functionality of the finished product to decline rapidly during storage. Therefore, the preset reaction time should be reduced to reduce peptide damage and improve stability.

[0043] Specifically, the process of obtaining the activity retention characterization value includes: Take 50 mL of the corn embryonic base solution as the test sample solution; The chromatographic peak area of ​​the characteristic active peptides of corn embryo with a molecular weight of 1000-1500 Da in the test sample solution was measured by liquid chromatography and recorded as the first area. The test sample solution was placed in a constant temperature drying oven at a preset drying temperature of 65°C for a preset time of 24 hours. After that, the test sample solution was taken out and the chromatographic peak area of ​​the characteristic active peptide of the test sample solution was measured again, and recorded as the second area. The ratio of the second area to the first area is recorded as the activity retention characterization value.

[0044] Specifically, the reduction in the preset reaction time is positively correlated with the difference between the preset activity retention characterization value and the activity retention characterization value. The positive correlation can be linear or nonlinear. The slope of the linear positive correlation is not specifically limited. It can be understood that the greater the difference between the preset activity retention characterization value and the activity retention characterization value, the greater the reduction in the preset reaction time.

[0045] Specifically, the process of determining why the preparation of the corn embryonic base solution does not meet the preset standard based on the absorbance of the corn embryonic base solution includes: If the absorbance is less than the preset absorbance of 0.3, the cause is determined to be insufficient enzymatic hydrolysis; If the absorbance is greater than or equal to the preset absorbance, the cause is determined to be excessive Maillard reaction; The absorbance was measured by a UV-Vis spectrophotometer at a preset wavelength of 420 nm for the corn embryonic base solution.

[0046] In this embodiment, the preset activity retention characterization value is set to 0.3. The basis for setting the preset absorbance value to 0.3 is as follows: by measuring and statistically analyzing 50 batches of corn embryonic base liquid with known process conditions (clearly divided into two groups: insufficient enzymatic hydrolysis and excessive Maillard), 0.3 was determined to be the optimal critical point for distinguishing the two types of abnormal causes. The accuracy rate of cause diagnosis is higher than 95% at this threshold. However, the above value is not limited to this. Those skilled in the art can adjust the above value according to actual needs.

[0047] Specifically, if the absorbance is less than the preset absorbance when the curve fit is less than the first preset curve fit, it indicates that the enzymatic hydrolysis reaction kinetics are insufficient, resulting in the protein failing to be effectively hydrolyzed into small peptides and amino acids. This not only causes a slow increase in conductivity and a decrease in curve fit, but also prevents the generation of sufficient brown products, ultimately resulting in low absorbance. If the absorbance is greater than or equal to the preset absorbance, it indicates that a large number of small peptides and amino acids generated during the enzymatic hydrolysis process excessively participate in the Maillard reaction under the reaction conditions, generating a large number of brown polymers with strong absorption at 420 nm. The vigorous occurrence of this side reaction not only consumes the target active ingredient and affects the product function, but also interferes with the normal conductivity change trajectory of the enzymatic hydrolysis process, resulting in poor curve fit.

[0048] The technical solution of the present invention has been described above with reference to the preferred embodiments shown in the accompanying drawings. However, it will be readily understood by those skilled in the art that the scope of protection of the present invention is obviously not limited to these specific embodiments. Without departing from the principles of the present invention, those skilled in the art can make equivalent changes or substitutions to the relevant technical features, and the technical solutions after these changes or substitutions will all fall within the scope of protection of the present invention.

Claims

1. A method for processing a functional beverage containing embryonic extract, characterized in that, include: The corn germ is separated from the corn kernels, dried, and then microwaved at a preset microwave power to obtain inactivated corn germ. The peroxide value of the oil in the inactivated corn germ was collected to obtain the oxidative risk characterization value of the inactivated corn germ. If the preparation of inactivated corn germ does not meet the preset standard based on the oxidation risk characterization value, the preset microwave power is increased or the inactivated corn germ is discarded. Inactivated corn germ that meets the preset standard is crushed and cell wall broken to obtain germ powder, and the germ powder is enzymatically hydrolyzed to obtain corn embryonic base liquid. During the enzymatic hydrolysis process, the conductivity-time curve of the embryonic base liquid is detected to obtain the curve fit of the embryonic base liquid. When the preparation of the embryonic base solution does not meet the preset standard according to the curve matching degree, the reason why the preparation of the embryonic base solution does not meet the preset standard is determined according to the absorbance of the corn embryonic base solution. The reason is insufficient enzymatic hydrolysis or excessive Maillard reaction. The corn embryonic base liquid that meets the preset standards is diluted, homogenized and sterilized to obtain a functional beverage containing embryonic base.

2. The processing method for a functional beverage containing embryonic extract according to claim 1, characterized in that, The enzymatic hydrolysis process includes: Germ powder is mixed with deionized water to form corn slurry; Adjust the pH of the corn syrup to 6.0-7.5 and the temperature to 45-60℃; Add neutral protease and carry out the enzymatic hydrolysis reaction with stirring for the preset reaction time; After enzymatic hydrolysis, raise the temperature to 85-95℃ and maintain it for 10-20 minutes to inactivate the enzyme.

3. The processing method for a functional beverage containing embryonic extract according to claim 1, characterized in that, The process of determining whether the preparation of the inactivated corn germ meets the preset standard based on the oxidative risk characterization value of the inactivated corn germ includes: The oxidation risk characterization value is compared with the first preset oxidation risk characterization value and the second preset oxidation risk characterization value, respectively; If the oxidation risk characterization value is less than the first preset oxidation risk characterization value, then the preparation of the inactivated corn germ is determined to meet the preset standard. If the oxidation risk characterization value is greater than or equal to the first preset oxidation risk characterization value and less than the second preset oxidation risk characterization value, then it is determined that the preparation of the inactivated corn germ does not meet the preset standard, and the preset microwave power is increased according to the difference between the oxidation risk characterization value and the first preset oxidation risk characterization value. If the oxidation risk characterization value is greater than or equal to the second preset oxidation risk characterization value, it is determined that the preparation of the inactivated corn germ does not meet the preset standard, and the inactivated corn germ is discarded. The first preset oxidation risk characterization value is less than the second preset oxidation risk characterization value.

4. The method for processing functional beverages containing embryonic extract according to claim 3, characterized in that, The process of obtaining the oxidation risk characterization value includes: Oil was extracted from the inactivated corn germ, and the peroxide value of the oil was determined. The ratio of the peroxide value to the preset peroxide value is recorded as the oxidation risk characterization value.

5. The method for processing a functional beverage containing embryonic extract according to claim 4, characterized in that, Several power adjustment methods are provided for increasing the preset microwave power, and each power adjustment method increases the preset microwave power by a different amount.

6. The processing method for a functional beverage containing embryonic extract according to claim 2, characterized in that, The process of determining whether the preparation of the embryonic base solution meets the preset standard based on the curve matching degree of the embryonic base solution includes: The curve matching degree is compared with the first preset curve matching degree and the second preset curve matching degree respectively; If the curve matching degree is less than the first preset curve matching degree, it is determined that the preparation of the embryonic base liquid does not meet the preset standard, and the reason why the preparation of the embryonic base liquid does not meet the preset standard is determined according to the absorbance of the corn embryonic base liquid. If the curve matching degree is greater than or equal to the first preset curve matching degree and less than the second preset curve matching degree, it is determined that the preparation of the embryonic base liquid has the risk of not meeting the preset standard. The preparation of the embryonic base liquid is then determined a second time based on the activity retention characterization value of the embryonic base liquid to determine whether the preparation of the embryonic base liquid meets the preset standard. If the curve matching degree is greater than or equal to the second preset curve matching degree, then the preparation of the embryonic base fluid is determined to meet the preset standard; The first preset curve matching degree is less than the second preset curve matching degree.

7. The method for processing a functional beverage containing embryonic extract according to claim 6, characterized in that, The process of obtaining the curve matching degree includes: The conductivity of the corn slurry during the enzymatic hydrolysis process was monitored to generate a conductivity-time curve; Calculate the correlation coefficient between the conductivity-time curve and the preset conductivity-time curve; The correlation coefficient is denoted as the curve fit of the embryonic base fluid.

8. The method for processing a functional beverage containing embryonic extract according to claim 7, characterized in that, If the preparation of the embryonic base solution does not meet the preset standard, the preset reaction time is reduced based on the difference between the preset activity retention characterization value and the preset activity retention characterization value.

9. The method for processing a functional beverage containing embryonic factor according to claim 8, characterized in that, The process of obtaining the activity retention characterization value includes: Take a predetermined volume of the corn embryonic base solution and record it as the test sample solution; The chromatographic peak area of ​​the characteristic active peptide in the test sample solution is measured and recorded as the first area; The test sample solution is placed in a constant temperature drying oven at a preset drying temperature for a preset time. After that time, the test sample solution is taken out and the chromatographic peak area of ​​the characteristic active peptide of the test sample solution is measured again and recorded as the second area. The ratio of the second area to the first area is recorded as the activity retention characterization value.

10. The method for processing a functional beverage containing embryonic factor according to claim 9, characterized in that, The process of determining why the preparation of the corn embryonic base solution does not meet the preset standard based on the absorbance of the corn embryonic base solution includes: If the absorbance is less than the preset absorbance, the cause is determined to be insufficient enzymatic hydrolysis; If the absorbance is greater than or equal to the preset absorbance, the cause is determined to be excessive Maillard reaction; The absorbance is the absorbance of the corn embryonic base solution at a preset wavelength.

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