A method for prolonging shelf life of green cucumber beverage by red pomelo powder

Abstract

The present application relates to a kind of method for prolonging green gourd drink shelf life by red grapefruit powder, the present application will red grapefruit powder and green gourd drink collocation, both have synergistic effect is very good digestion, clearing heat and eliminating toxicity, improve appetite and nutritional supplement drink.It is second, if can successfully apply grapefruit peel to beverage, will greatly reduce grapefruit peel waste, play the role of environmental protection, and the preparation process of natural high purity red grapefruit antioxidant is simple and economic, very suitable for the simple improvement of product and process of food enterprise.In addition, this drink has specific functional characteristics, meets the "big health" direction of "food and medicine homology".Finally, the present application proves that temperature and particle size are influenced by the rule of red grapefruit antioxidant, provides basis for the production of other natural antioxidants, has very high practical value.

Description

Technical Field

[0001] This invention relates to a method for extending the shelf life of cucumber drinks using grapefruit powder, belonging to the field of food technology. Background Technology

[0002] Cucumber, also known as green cucumber, is rich in protein, carbohydrates, vitamins (such as vitamin B2, vitamin C, and vitamin E), carotene, nicotinic acid, calcium, phosphorus, iron, and other nutrients, providing a rich nutritional foundation for cucumber drinks. Modern consumers are increasingly focused on healthy eating and tend to choose low-sugar, low-fat, and low-calorie beverages. Cucumber drinks, as a natural and healthy beverage, contain no additives or artificial colors and offer benefits such as nutritional supplementation, beauty enhancement, digestion promotion, and detoxification, meeting consumer demand for healthy drinks and gaining popularity. However, most existing cucumber drinks require large amounts of stabilizers, failing to meet the growing consumer demand for "zero-additive" foods. Without stabilizers, suspended particles tend to settle, resulting in poor overall appearance and a short shelf life. Furthermore, cucumber drinks contain citric acid and minerals; prolonged consumption can lead to excessive sugar and calorie intake, causing elevated blood sugar and increasing the risk of obesity.

[0003] In the market, the main method to extend shelf life is to add stabilizers. There are no literature reports on using grapefruit to improve the physicochemical properties of cucumber drinks and extend their shelf life. Summary of the Invention

[0004] To address the shortcomings of existing technologies, especially the problems of short shelf life and the need for large amounts of stabilizers, this invention provides a method for extending the shelf life of cucumber drinks using grapefruit powder.

[0005] The technical solution of the present invention is as follows:

[0006] A method for extending the shelf life of cucumber drinks using grapefruit powder includes the following steps:

[0007] 1) The grapefruit is dried, crushed, extracted with organic solvent, filtered and centrifuged to obtain the supernatant. The supernatant is then rotary evaporated and dried to obtain high-purity antioxidant grapefruit extract powder.

[0008] 2) Remove the seeds and pulp from the cucumber, add water and blend into a puree to make cucumber drink;

[0009] 3) Add high-purity antioxidant grapefruit extract powder to cucumber drink, mix well, and extend the shelf life of cucumber drink.

[0010] According to a preferred embodiment of the present invention, in step 1), the organic solvent is ethanol, and the ethanol mass concentration is 40-60 wt%.

[0011] According to a preferred embodiment of the present invention, in step 1), the pomelo is selected from one of the following: pomelo peel, pomelo inner peel, and pomelo flesh.

[0012] According to a preferred embodiment of the present invention, in step 1), the grapefruit peel is dried at a temperature of 90-110°C for 2-4 hours and then pulverized to a particle size of 120-200 μm.

[0013] According to a preferred embodiment of the present invention, in step 1), during extraction, the mass-to-volume ratio of grapefruit peel powder to ethanol is 1:(40-80), unit, g / mL, and the extraction time is 1-3h.

[0014] According to a preferred embodiment of the present invention, in step 1), the inner peel of the pomelo is dried at a temperature of 70-90°C for 4-6 hours and then pulverized to a particle size of 120-200 μm.

[0015] According to a preferred embodiment of the present invention, in step 1), the mass-to-volume ratio of grapefruit peel powder to ethanol during extraction is 1:(40-80), unit, g / mL, and the extraction time is 1-3h.

[0016] According to a preferred embodiment of the present invention, in step 1), the grapefruit pulp is dried at a temperature of 50-70°C for 4-8 hours and then pulverized to a particle size of 120-200 μm.

[0017] According to a preferred embodiment of the present invention, in step 1), during extraction, the mass-to-volume ratio of grapefruit pulp powder to ethanol is 1:(40-80), unit, g / mL, and the extraction time is 1-3h.

[0018] According to a preferred embodiment of the present invention, in step 1), the grapefruit extract powder is one or more of grapefruit peel extract powder, grapefruit inner peel extract powder, and grapefruit pulp extract powder.

[0019] Most preferably, in step 1), the grapefruit extract powder is grapefruit peel extract powder. Experiments have shown that adding grapefruit peel extract powder to cucumber drink results in the best physicochemical properties and shelf life.

[0020] According to a preferred embodiment of the present invention, in step 1), the grapefruit extract powder is grapefruit peel extract powder and grapefruit pulp extract powder. Experiments have shown that adding grapefruit peel extract powder and grapefruit pulp extract powder to cucumber drink significantly improves its physicochemical properties and shelf life, and also enhances its flavor.

[0021] According to a preferred embodiment of the present invention, in step 2), the pulp is mixed in a weight ratio of cucumber to water of 1:(6-10).

[0022] According to a preferred embodiment of the present invention, in step 2), after pulping, the mixture is filtered through two layers of gauze, and after filtration, it is centrifuged at a speed of 2000-4000 rpm for 1-5 minutes, and the supernatant is taken to obtain cucumber drink.

[0023] According to a preferred embodiment of the present invention, in step 2), auxiliary materials may be added during the pulping process, and the types and amounts of auxiliary materials added shall be in accordance with the prior art.

[0024] According to a preferred embodiment of the present invention, in step 3), the mass ratio of grapefruit peel extract powder to cucumber drink is 1:(100-300).

[0025] According to a preferred embodiment of the present invention, in step 3), the mass ratio of grapefruit peel extract powder to cucumber drink is 1:(100-300).

[0026] According to a preferred embodiment of the present invention, in step 3), the mass ratio of grapefruit pulp extract powder to cucumber drink is 1:(100-300).

[0027] The outer peel, inner peel, and pulp of the pomelo in this invention are all taken from red pomelos.

[0028] The beneficial effects of this invention are:

[0029] 1. This invention introduces grapefruit extract powder into cucumber drink. Grapefruit extract powder contains a large amount of phenolic substances and antioxidant active substances and is acidic. When introduced into cucumber drink in an appropriate amount, it makes cucumber drink an acidic environment, thereby inhibiting the growth of microorganisms, extending the storage period of cucumber drink, and extending its shelf life.

[0030] 2. This invention introduces pomelo extract powder into cucumber drink, resulting in a digestive aid, heat-clearing and detoxifying beverage that improves appetite and provides nutrition, aligning with the "health and wellness" concept of food and medicine sharing the same origin. Simultaneously, this invention successfully incorporates pomelo peel into the beverage, significantly reducing waste and contributing to environmental protection. Furthermore, the preparation process of the natural, high-purity red pomelo antioxidant is simple and economical, making it highly suitable for food companies to easily improve their products and processes.

[0031] 3. This invention combines grapefruit and cucumber, resulting in a beverage that combines the sweet and sour taste of grapefruit with the refreshing taste of cucumber, retaining its nutrients more completely and having a relatively high dietary fiber content. Furthermore, the synergistic effect of the two enhances its beauty-enhancing, digestive-promoting, and nutritional supplementation benefits.

[0032] 4. This invention combines grapefruit powder with cucumber drink, which not only reduces oxidative stress (such as the risk of elevated blood sugar) but also increases its antioxidant function. In addition, grapefruit is rich in vitamin C, flavonoids, lycopene, and antioxidant active ingredients, which can also improve vascular endothelial function, inhibit skin aging, and maintain the body's immune balance. Detailed Implementation

[0033] The present invention will be further described below through specific embodiments, but is not limited thereto.

[0034] The raw materials used in the examples were all products purchased from the conventional market.

[0035] Example 1

[0036] A method for extending the shelf life of cucumber drinks using grapefruit powder, the steps of which are as follows:

[0037] 1) Place the grapefruit peel in a hot air drying oven at 95℃ for 3 hours, then pulverize it to a particle size of 150μm to obtain grapefruit peel powder;

[0038] 2) Add 1500mL of 50wt% organic solvent ethanol to 30g of grapefruit peel powder and extract for 2h. After extraction, filter and centrifuge to obtain supernatant. Then, rotary evaporate the supernatant and dry it to obtain high-purity antioxidant grapefruit peel extract powder.

[0039] 3) Remove the seeds and pith from the cucumber. Add 10g of the cucumber with 80g of water and auxiliary materials to make a puree. After pureeing, filter through two layers of gauze. After filtration, centrifuge at 3000rpm for 3min and take the supernatant to obtain cucumber drink.

[0040] 4) Add 0.5g of grapefruit peel extract powder to 100mL of cucumber drink and mix well.

[0041] Example 2

[0042] A method for extending the shelf life of cucumber drinks using grapefruit powder, the steps of which are as follows:

[0043] 1) Place the grapefruit pulp in a hot air drying oven at 65℃ for 5 hours, then pulverize it to a particle size of 150μm to obtain grapefruit pulp powder;

[0044] 2) Add 1500mL of 50wt% organic solvent ethanol to 30g of grapefruit pulp powder and extract for 2h. After extraction, filter and centrifuge to obtain supernatant. Then, rotary evaporate the supernatant and dry it to obtain high-purity antioxidant grapefruit pulp extract powder.

[0045] 3) Remove the seeds and pith from the cucumber. Add 10g of the cucumber with 80g of water and auxiliary materials to make a puree. After pureeing, filter through two layers of gauze. After filtration, centrifuge at 3000rpm for 3min and take the supernatant to obtain cucumber drink.

[0046] 4) Add 0.5g of grapefruit pulp extract powder to 100mL of cucumber drink and mix well.

[0047] Example 3

[0048] A method for extending the shelf life of cucumber drinks using grapefruit powder, the steps of which are as follows:

[0049] 1) Dry the inner peel of the pomelo in a hot air drying oven at 75℃ for 4.5 hours, and then pulverize it to a particle size of 150μm to obtain pomelo inner peel powder;

[0050] 2) Add 1500mL of 50wt% organic solvent ethanol to 30g of grapefruit peel powder and extract for 2h. After extraction, filter and centrifuge to obtain supernatant. Then, rotary evaporate the supernatant and dry it to obtain high-purity antioxidant grapefruit peel extract powder.

[0051] 3) Remove the seeds and pith from the cucumber. Add 10g of the cucumber with 80g of water and auxiliary materials to make a puree. After pureeing, filter through two layers of gauze. After filtration, centrifuge at 3000rpm for 3min and take the supernatant to obtain cucumber drink.

[0052] 4) Add 0.5g of grapefruit peel extract powder to 100mL of cucumber drink and mix well.

[0053] Comparative Example 1

[0054] The method for extending the shelf life of cucumber drink using grapefruit powder as described in Example 1 differs in that:

[0055] Step 4): Add 0g of grapefruit peel extract powder to 100mL of cucumber drink and mix well. Perform the rest as in Example 1.

[0056] Experimental Example 1

[0057] Shelf life testing of drinks with added red grapefruit powder and cucumber:

[0058] 1. To investigate the effects of the physicochemical properties (pH, color, soluble solids and suspension stability) and antioxidant (TPCs, DPPH, FICA and FRPA) and antimicrobial (total bacterial count and Enterobacter count) of the cucumber drink with grapefruit peel extract powder added in Example 1 at 4℃ for different storage periods (0, 3, 7, 14, 21, 28 and 35 days).

[0059] Table 1. Effects of adding grapefruit peel extract powder on the physicochemical properties of cucumber drink at different storage times.

[0060]

[0061] Note: pH indicates acidity or alkalinity, L Indicates brightness, a Indicates the degree of redness, b Yellowness

[0062] Table 2. Effects of adding grapefruit peel extract powder on the antioxidant capacity of cucumber drink at different storage times.

[0063]

[0064] Note: TPCs represents total phenol content, DPPH represents free radical scavenging capacity, and FICA represents Fe. 2+ Chelating ability, FRPA represents Fe 3+ Restorative ability.

[0065] Table 3. Effects of adding grapefruit peel extract powder on the antimicrobial activity of cucumber drink at different storage times.

[0066]

[0067] Experiment Example 2

[0068] 2. The effects of adding grapefruit pulp extract powder to cucumber drink in Example 1 on the physicochemical properties (pH, color, soluble solids and suspension stability) and antioxidant (TPCs, DPPH, FICA and FRPA) and antimicrobial (total bacterial count, Enterobacter count) of the drink at 4℃ for different storage periods (0, 3, 7, 14, 21, 28 and 35 days) were tested.

[0069] Table 4. Effects of adding pomelo pulp extract powder on the physicochemical properties of cucumber drink at different storage times.

[0070]

[0071] Table 5. Effects of adding grapefruit pulp extract powder on the antioxidant properties of cucumber drink at different storage times.

[0072]

[0073] Table 6. Effects of adding grapefruit pulp extract powder on the antimicrobial activity of cucumber drink at different storage times.

[0074]

[0075] Experimental Example 3

[0076] 3. The effects of adding grapefruit peel extract powder to cucumber drink in Example 3 on the physicochemical properties (pH, color, soluble solids and suspension stability) and antioxidant (TPCs, DPPH, FICA and FRPA) and antimicrobial (total bacterial count, Enterobacter count) of the drink at 4℃ for different storage periods (0, 3, 7, 14, 21, 28 and 35 days) were tested.

[0077] Table 7. Effects of adding grapefruit peel extract powder on the physicochemical properties of cucumber drink at different storage times.

[0078]

[0079] Table 8. Effects of adding grapefruit peel extract powder on the antioxidant properties of cucumber drink at different storage times.

[0080]

[0081] Table 9. Effects of adding grapefruit peel extract powder on the antimicrobial activity of cucumber drink at different storage times.

[0082]

[0083] Experiment Example 4

[0084] 4. The effects of the pure cucumber drink of Comparative Example 1 on the physicochemical properties (pH, color, soluble solids and suspension stability) and antioxidant (TPCs, DPPH, FICA and FRPA) and antimicrobial (total bacterial count and Enterobacter count) of the pure cucumber drink at 4℃ for different storage periods (0, 3, 7, 14, 21, 28 and 35 days) were tested.

[0085] Table 10. Changes in physicochemical properties of pure cucumber drink at different storage times

[0086]

[0087] Table 11. Changes in antioxidant properties of pure cucumber drink at different storage times

[0088]

[0089] Table 12. Changes in the antimicrobial activity of pure cucumber drink at different storage times

[0090]

[0091] Table 13. Effects of adding different grapefruit extract powders on the physicochemical properties, antioxidant and antimicrobial properties of cucumber drink at the same and different storage times.

[0092]

[0093]

[0094]

[0095] As shown in Tables 1-13, the addition of grapefruit peel extract powder, grapefruit inner peel extract powder, and grapefruit pulp extract powder to cucumber drinks resulted in a decrease in color brightness and an increase in redness and yellowness. This is because the color of the grapefruit powder itself caused the cucumber drink to lean towards a healthier yellow-green hue. Since the pH values ​​of the grapefruit peel powder, grapefruit inner peel powder, and grapefruit pulp powder are 4.03, 4.19, and 2.32 respectively, this led to a decrease in the pH value of the cucumber drink. Additionally, because grapefruit powder contains a certain amount of cellulose, the cellulose content of the cucumber drink increased, without a significant change in suspension stability. Moreover, the addition of grapefruit powder delayed the detection time of microorganisms and inhibited their growth. This is related to the large amount of phenolic substances and antioxidants contained in grapefruit powder, as well as the acidity of the grapefruit powder itself, creating an acidic environment in the cucumber drink, thereby inhibiting microbial growth. During storage, the addition of grapefruit powder also inhibited microbial growth and extended the storage period of the cucumber drink.

[0096] In summary, grapefruit peel exhibits the best ability to inhibit microbial growth. No microorganisms were detected in the cucumber drink with added grapefruit peel by day 14, and the total bacterial count (TPC) did not reach the inedible standard (4.0 CFU / mL) by day 28. In contrast, microorganisms were detected in the cucumber drink without added grapefruit peel powder by day 7, and the TPC was 4.10 CFU / mL by day 14, reaching the inedible standard. Therefore, grapefruit peel powder extended the shelf life of the cucumber drink by at least 14 days.

Claims

1. A method for extending the shelf life of cucumber beverage using grapefruit powder, comprising the following steps: 1) The grapefruit is dried, crushed, extracted with organic solvent, filtered and centrifuged to obtain the supernatant. The supernatant is then rotary evaporated and dried to obtain high-purity antioxidant grapefruit extract powder. 2) Remove the seeds and pulp from the cucumber, add water and blend into a puree to make cucumber drink; 3) Add high-purity antioxidant grapefruit extract powder to cucumber drink, mix well, and extend the shelf life of cucumber drink.

2. The method of claim 1, wherein, In step 1), the pomelo is selected from one of the following: the outer peel, the inner peel, or the flesh.

3. The method of claim 2, wherein, In step 1), the grapefruit peel is dried at a temperature of 90-110℃ for 2-4 hours, and then pulverized to a particle size of 120-200μm. During extraction, the mass-to-volume ratio of grapefruit peel powder to ethanol is 1:(40-80), unit: g / mL, and the extraction time is 1-3 hours.

4. The method of claim 1, wherein, In step 1), the inner peel of the grapefruit is dried at a temperature of 70-90℃ for 4-6 hours, and then pulverized to a particle size of 120-200μm. During extraction, the mass-to-volume ratio of grapefruit inner peel powder to ethanol is 1:(40-80), unit: g / mL, and the extraction time is 1-3 hours.

5. The method of claim 1, wherein, In step 1), the grapefruit pulp is dried at a temperature of 50-70℃ for 4-8 hours, and then pulverized to a particle size of 120-200μm. During extraction, the mass-to-volume ratio of grapefruit pulp powder to ethanol is 1:(40-80), unit: g / mL, and the extraction time is 1-3 hours.

6. The method of claim 1, wherein, In step 1), the grapefruit extract powder is one or more of the following: grapefruit peel extract powder, grapefruit inner peel extract powder, and grapefruit pulp extract powder.

7. The method of claim 1, wherein, In step 1), the grapefruit extract powder is grapefruit peel extract powder.

8. The method of claim 1, wherein, In step 2), the cucumber and water are mixed in a weight ratio of 1:(6-10). After the mixture is blended, it is filtered through two layers of gauze. After filtration, it is centrifuged at 2000-4000 rpm for 1-5 minutes, and the supernatant is taken to obtain cucumber drink.

9. The method of claim 1, wherein, In step 3), the mass ratio of grapefruit peel extract powder to cucumber drink is 1:(100-300), the mass ratio of grapefruit inner peel extract powder to cucumber drink is 1:(100-300), and the mass ratio of grapefruit pulp extract powder to cucumber drink is 1:(100-300).

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