Composite beer lees antioxidant functional beverage and preparation method thereof

Abstract

The application discloses a composite beer lees antioxidant functional beverage and a preparation method thereof, and belongs to the field of comprehensive utilization of by-products. The beverage is prepared from waxberry concentrated juice, beer lees extract, liquorice extract and water; wherein the volume percentage of the waxberry concentrated juice is 10-20%, the beer lees extract is 35-45%, the liquorice extract is 5-15%, and the rest is water to make up to 100%. The beer lees, waxberry and liquorice are scientifically compounded, the obtained beverage has good antioxidant activity, the ABTS free radical scavenging rate reaches 85.09%, the DPPH free radical scavenging rate reaches 55.75%, and the three have a synergistic effect. The application not only realizes the resource utilization of beer lees, reduces environmental pollution, but also obtains a novel beverage with good taste and antioxidant function, and has high economic value and wide application prospect.

Description

Technical Field

[0001] This invention belongs to the field of comprehensive utilization of by-products, and relates to a compound beer lees antioxidant functional beverage and its preparation method. Background Technology

[0002] Brewer's grains, also known as malt residue or brewer's grains, are a byproduct of the brewing industry. They are solid residues produced during the saccharification and gelatinization processes of barley, hops, and other raw materials in beer brewing. They account for 85% of all beer processing byproducts and are mainly composed of 30%–50% crude fiber, 19%–30% crude protein, 10% crude fat, and 2%–5% ash. They are also rich in organic acids, vitamins, enzymes, and yeast. Their nutritional composition is similar to that of grains, making them highly nutritious. Brewer's grains are also rich in antioxidant peptides, oligosaccharides, dietary fiber, and other bioactive substances with various physiological functions, including antioxidant, anti-inflammatory, antibacterial, and antitumor effects. my country produces a huge amount of brewer's grains, with an annual output exceeding 10 million tons. However, they are often directly discharged into the environment as animal feed or solid waste. This high-moisture residue is easily affected by microbial growth under farm conditions, and deteriorates within days of production, polluting the environment and causing a huge waste of resources.

[0003] Currently, the development and utilization of brewer's grains include enzymatic hydrolysis, fermentation with probiotics or other microorganisms, and extraction of various nutrients such as sugars, proteins, and phenolic compounds. However, no one has yet utilized the heating reflux method to extract the effective components from brewer's grains. By controlling temperature and pressure, the effective components of brewer's grains can be better dissolved in the solvent, thus achieving efficient extraction; effectively preserving the active ingredients of brewer's grains and improving the quality of the extract. Secondly, this method also has a concentration function, removing water from the extract to obtain a concentrate. This concentrate can be directly further processed into other products.

[0004] Waxberries are a specialty fruit of southern China, rich in vitamin C, anthocyanins, and flavonoids, exhibiting strong antioxidant activity. However, their short fruiting period and difficulty in storage and transportation limit the development of their processed products. Licorice, a plant used in both medicine and food, contains glycyrrhizic acid, a natural sweetener (200-250 times sweeter than sucrose), and also possesses antioxidant and anti-inflammatory biological activities. However, currently, there are no known technical solutions for applying brewer's grains extract, waxberries, and licorice to functional beverages with good taste and excellent antioxidant properties.

[0005] Therefore, how to improve the resource recycling and utilization of brewer's grains and transform them into functional beverage products with good taste and high added value is a technical problem that urgently needs to be solved in this field. Summary of the Invention

[0006] This invention relates to the field of comprehensive utilization of by-products, aiming to improve the situation of large-scale resource waste and environmental pollution caused by brewer's grains, and provides a compound brewer's grains antioxidant functional beverage and its preparation method.

[0007] A compound brewer's grains antioxidant functional beverage and its preparation method are disclosed. The compound brewer's grains antioxidant functional beverage is prepared from bayberry concentrate, brewer's grains extract, licorice extract and water. The volume percentage of the bayberry concentrate is 10% to 20%, the volume percentage of the brewer's grains extract is 35% to 45%, the volume percentage of the licorice extract is 5% to 15%, and the remainder is water to make up to 100%. The above four components are mixed to obtain the compound brewer's grains antioxidant functional beverage.

[0008] In a first aspect, the present invention provides a composite beer lees antioxidant functional beverage, which is prepared from bayberry concentrate, beer lees extract, licorice extract and water; the volume percentage of each component in the beverage is as follows: bayberry concentrate 10-20%, beer lees extract 35-45%, licorice extract 5-15%, and the remainder is water.

[0009] Preferably, the volume percentage of each component in the beverage is: 20% concentrated bayberry juice, 35% brewer's grains extract, 5% licorice extract, and the remainder is water.

[0010] Furthermore, the method for preparing the concentrated bayberry juice is to juice the bayberries, filter the juice to obtain bayberry juice, and then concentrate the bayberry juice by rotary evaporation to obtain the concentrated bayberry juice.

[0011] Furthermore, the vacuum degree of the rotary evaporation concentration is 0.06~0.09MPa, the concentration temperature is 50~60℃, and the concentration time is 60~80min.

[0012] Preferably, the vacuum degree of the rotary evaporation concentration is 0.09 MPa, the concentration temperature is 60°C, and the concentration time is 60 min.

[0013] Furthermore, the method for preparing the beer lees extract is as follows: beer lees are dried and pulverized to obtain beer lees powder; the beer lees powder and water are heated together and refluxed to obtain reflux liquid; the reflux liquid is cooled and filtered; the supernatant is collected by centrifugation to obtain the beer lees extract.

[0014] Furthermore, the particle size of the brewer's grains powder is 20-40 mesh.

[0015] Preferably, the beer lees powder has a particle size of 30 mesh.

[0016] Furthermore, the heating reflux is heating reflux to boiling and continuing to boil for 20 to 40 minutes.

[0017] Furthermore, the licorice extract is prepared by decocting licorice with water to obtain a decoction, cooling and settling the decoction, filtering it, and adding water to replenish the water lost due to evaporation, thereby obtaining the licorice extract.

[0018] Furthermore, the feeding ratio of licorice is 5g of licorice per 150mL of water.

[0019] Furthermore, the decoction involves boiling licorice root and water together until boiling, and then continuing to boil for 20 to 40 minutes.

[0020] The beneficial effects of this invention are: (1) This invention utilizes the heating reflux method to efficiently extract the effective components of beer lees, making use of beer lees waste to produce beverages with high added value.

[0021] (2) Add concentrated juice of bayberries that are not easy to store to the beverage to increase the sweet and sour flavor of the beverage and at the same time improve the antioxidant activity of the beverage.

[0022] (3) Using licorice extract instead of sucrose increases the herbal flavor of the beverage, and the low sugar content also expands the range of people to whom the product is suitable.

[0023] (4) This invention prepares a composite beer lees antioxidant functional beverage with excellent antioxidant activity by scientifically combining beer lees water extract, bayberry concentrate, and licorice extract. The beer lees extract, bayberry concentrate, and licorice extract have a synergistic effect. The beverage obtained by combining the three has an ABTS free radical scavenging rate of 85.09% and a DPPH free radical scavenging rate of 55.75%, which is significantly better than single effective components and other alternative compounding schemes. Detailed Implementation

[0024] 1. Raw material preparation Beer lees extract, bayberry concentrate, and licorice extract all require processing of raw materials using appropriate methods.

[0025] ① Extraction of water extract from brewer's troughs Fresh brewer's grains are taken from the brewery's production workshop and dried in an oven at 40℃~50℃ for 7 hours until completely dry. The dried grains are then ground in a grinder for 30 seconds to obtain a powder of approximately 30 mesh. This powder is then stored in the freezer. 35g~100g of the brewer's grain powder is poured into a round-bottom flask, and 250mL~750mL of water is added. The flask is shaken to thoroughly mix the powder and water, or stirred with chopsticks to ensure even mixing. Uneven heating is crucial to prevent hot water from overflowing the bottom of the flask. The flask is then placed vertically in a heating mantle, and a condenser and other reflux heating devices are installed. The mixture is heated to boiling and maintained at boiling for 20~40 minutes. After cooling, the mixture is initially filtered through ordinary gauze, then placed in a 50mL centrifuge tube and centrifuged at 6000 rpm for 10 minutes at 20℃. The supernatant is then collected.

[0026] ②Preparation of concentrated bayberry juice Fresh bayberries are picked from the bayberry tree during the season and soaked in salt water for about 20 minutes. The pulp is then cut off and the juice is extracted. The juice is filtered through a fine sieve and concentrated using an IKARV10V / VC rotary evaporator. The vacuum degree is controlled at 0.09MPa with a fluctuation range of ±0.002MPa. The concentration temperature is adjusted to 60℃. Once the set temperature is reached, the concentration is started at a speed of 100 revolutions per minute for 60 minutes. The concentrated bayberry juice is then poured out to obtain the concentrated bayberry juice product.

[0027] ③ Obtaining licorice extract Add 5g of licorice root to 150mL of water, cover and boil for 20-40 minutes. Let it cool and settle, then filter with gauze to collect the supernatant. Pour the supernatant into a graduated cylinder and add drinking water to make up the evaporated liquid to 120-160mL.

[0028] 2. Preparation, bottling, and sterilization The obtained beer lees water extract, bayberry concentrate and licorice extract were mixed in different proportions, bottled and sterilized to obtain a compound beer lees antioxidant functional beverage.

[0029] The features and performance of this application will be further described in detail below with reference to embodiments:

[0030] Example 1 Mix the obtained bayberry concentrate, beer lees extract and licorice extract in a volume percentage of 20%:35%:5%, and then add drinking water to make up to 100%.

[0031] Example 2 Mix the obtained bayberry concentrate, beer lees extract and licorice extract in a volume percentage of 10%:40%:10%, and then add drinking water to make up to 100%.

[0032] Example 3 Mix the obtained bayberry concentrate, beer lees extract and licorice extract in a volume percentage of 15%:35%:10%, and then add drinking water to make up to 100%.

[0033] Example 4

[0034] Mix the obtained bayberry concentrate, beer lees extract and licorice extract in a volume percentage of 15%:45%:15%, and then add drinking water to make up to 100%.

[0035] Comparative Example 1 Mix the obtained bayberry concentrate, beer lees extract and licorice extract in a volume percentage of 25%:45%:10%, and then add drinking water to make up to 100%.

[0036] The final volume percentages of each component in the compositions of Examples 1-4 and Comparative Example 1 are shown in Table 1, by volume percentage.

[0037] Table 1. Volume percentage of each active ingredient in the compositions of Examples 1-4 and Comparative Example 1.

[0038] Comparative Examples 2-4 The final volume percentages of the strawberry concentrate, brewer's grains extract, and licorice extract in the composition are shown in Table 2. Then, drinking water is added to bring the total volume to 100% to obtain the final product.

[0039] The difference between Comparative Example 2 and Example 1 is that the concentrated bayberry juice in Example 1 is replaced with strawberry juice, while the dosage remains the same; the difference between Comparative Example 3 and Example 1 is that the concentrated bayberry juice in Example 1 is replaced with strawberry juice, and the dosage of strawberry juice is changed to 10%; the difference between Comparative Example 4 and Example 1 is that the concentrated bayberry juice in Example 1 is replaced with strawberry juice, and the dosage of strawberry juice is changed to 30%.

[0040] Table 2. Volume percentage of each active ingredient in the compositions of Comparative Examples 2-4

[0041] Comparative Examples 5-7 The volume percentages of the obtained bayberry concentrate, beer lees extract, and sugarcane juice are shown in Table 3. Then, drinking water is added to bring the total volume to 100% to obtain the final product.

[0042] The difference between Comparative Example 5 and Example 1 is that the licorice extract in Example 1 is replaced with sugarcane juice, while the dosage remains the same; the difference between Comparative Example 6 and Example 1 is that the licorice extract in Example 1 is replaced with sugarcane juice, and the dosage of sugarcane juice is changed to 1%; the difference between Comparative Example 7 and Example 1 is that the licorice extract in Example 1 is replaced with sugarcane juice, and the dosage of sugarcane juice is changed to 10%.

[0043] Table 3. Volume percentage of each active ingredient in the compositions of Comparative Examples 5-7

[0044] Comparative Examples 8-12 Comparative Examples 8-12 consisted of pure strawberry juice, pure sugarcane juice, pure bayberry concentrate, pure distiller's grains extract, and pure licorice extract, respectively, without dilution with drinking water. The final volume percentages of each component in the compositions are shown in Table 4.

[0045] Table 4. Volume percentage of each active ingredient in the compositions of Comparative Examples 8-12

[0046] Performance testing 1. ABTS free radical scavenging test Test method: First, prepare an ABTS solution by mixing a small amount of ABTS with deionized water to a concentration of 7 mmol / L. Then, add K₂S₂O₈ and ABTS to bring the final concentration to 2.45 mmol / L. Store the solution in the dark and then dilute it with deionized water to achieve an absorbance of 0.70 ± 0.02 at 734 nm. Next, react 50 μL of beverage with 150 μL of the diluted ABTS⁺· solution in a 96-well microplate for 1 h, and measure the absorbance. Use deionized water as a sample blank. Finally, calculate the ABTS radical scavenging rate for each example and comparative example using the corresponding formula.

[0047] 2. DPPH free radical scavenging test Test method: First, prepare a DPPH solution by dissolving a small amount of DPPH in ethanol. Then, add 100 μL of beverage, 100 μL of the prepared DPPH solution, and 100 μL of ethanol to a 96-well plate and react in the dark for 30 min. Measure the absorbance. Use ethanol as a blank instead of the sample. Finally, calculate the ABTS radical scavenging rate of each example and comparative example using the corresponding formula.

[0048] The results of the ABTS radical scavenging test and DPPH radical scavenging test for each embodiment and comparative example are shown in Table 5.

[0049] Table 5. ABTS and DPPH free radical scavenging tests for each example and comparative example.

[0050] Comparative Examples 10-12 were pure bayberry concentrate, pure beer lees extract, and pure licorice extract, respectively. These single components showed certain antioxidant activity at high doses (pure bayberry concentrate 48.06%, pure beer lees extract 46.69%, and pure licorice extract 84.08%). However, the effective component dose of the composition in Example 1 (20% bayberry concentrate, 35% beer lees, and 5% licorice, with a combined content of only 60%) was much lower than that of the single component. Yet, its ABTS scavenging rate (85.09%) and DPPH scavenging rate (55.75%) were both higher than those of the individual components at 100% content. This indicates that Example 1 can improve the antioxidant activity of the beverage while reducing the dose of the effective antioxidant component.

[0051] Compared to Example 1, Comparative Example 1 increased the content of brewer's grains extract and licorice extract, but the ABTS radical scavenging rate of the product decreased (the ABTS radical scavenging rate of Example 1 was 85.09%, and that of Example 2 was 79.81%), and the DPPH scavenging rate also decreased, indicating a decrease in the product's antioxidant performance. According to conventional knowledge in the art, a higher content of antioxidant components should result in higher antioxidant performance, but the above experimental results demonstrate that increasing the content of antioxidant components does not necessarily improve the product's antioxidant capacity. Therefore, the antioxidant performance of the product composition is not a simple sum of the antioxidant effects of the three antioxidant components, but rather the result of their synergistic effect.

[0052] Compared with Comparative Examples 2-4, Comparative Examples 2-4 replaced the concentrated bayberry juice in Example 1 with strawberry juice. Specifically, Comparative Example 2 replaced the 20% concentrated bayberry juice in Example 1 with 20% strawberry juice, Comparative Example 3 replaced it with 10% strawberry juice (low dose), and Comparative Example 4 replaced it with 30% strawberry juice (high dose). The remaining active ingredients (35% brewer's grains extract + 5% licorice extract) remained unchanged. Comparative Example 8 (pure strawberry juice) showed an ABTS scavenging rate of 83.58% and a DPPH scavenging rate of 50.76%, while Comparative Example 10 (pure bayberry concentrate) showed an ABTS scavenging rate of 48.06% and a DPPH scavenging rate of 42.06%. This indicates that strawberry juice has stronger antioxidant activity compared to bayberry concentrate. However, the ABTS and DPPH scavenging rates of Comparative Examples 2-4, which used strawberry juice to replace bayberry concentrate, were significantly lower than those of Comparative Example 2 (with an equal dose replacement), as shown in Example 1 (80.96% and 51.80%), respectively. Even when the strawberry juice dosage was increased to 30% (Comparative Example 4), its antioxidant activity was still lower than that of Example 1. These results indicate that although strawberry juice itself has stronger antioxidant capacity, it cannot replace bayberry concentrate in this compound system to play an equal or better synergistic role.

[0053] Compared with Comparative Examples 5-7, Comparative Examples 5-7 replaced the licorice extract in Example 1 with sugarcane juice. Specifically, Comparative Example 5 replaced the 5% licorice extract in Example 1 with 5% sugarcane juice, Comparative Example 6 replaced it with 1% sugarcane juice (low dose), and Comparative Example 7 replaced it with 10% sugarcane juice (high dose). The remaining active ingredients (35% brewer's grains extract + 5% licorice extract) remained unchanged. Comparative Example 9 (pure sugarcane juice) showed an ABTS scavenging rate of 75.22% and a DPPH scavenging rate of 49.77%, while Comparative Example 12 (pure licorice extract) showed an ABTS scavenging rate of 84.08% and a DPPH scavenging rate of 37.45%. The DPPH scavenging rate of pure sugarcane juice was significantly higher than that of pure licorice extract, indicating that sugarcane juice itself possesses moderate antioxidant activity. However, the ABTS and DPPH scavenging rates of Comparative Examples 5-7, which used sugarcane juice instead of licorice extract, were lower than those of Example 1: Comparative Example 5, with an equal dosage substitution, showed significantly lower ABTS scavenging rates (74.16%) and DPPH scavenging rates (35.00%) compared to Example 1 (ABTS scavenging rate 85.09% and DPPH scavenging rate 55.75%). Even when the sugarcane juice dosage was increased to 10% (Comparative Example 7), its antioxidant activity remained far inferior to that of Example 1. These results indicate that sugarcane juice cannot replace the synergistic effect of licorice extract in this compound system, and licorice extract is irreplaceable.

[0054] Sensory evaluation Ten food professionals were asked to conduct sensory evaluations of the beverages prepared in Examples 1-4. Evaluation dimensions included color (20 points), aroma (20 points), taste (30 points), and sweetness / acidity (30 points), with a maximum score of 100 points. Evaluations were conducted at room temperature, and samples were randomly numbered. Each sample was rinsed with water before evaluation. The results were the average of the ten evaluations, as shown in Table 6.

[0055] Table 6. Average sensory evaluation scores for Examples 1-4

Claims

1. A composite brewer's grains antioxidant functional beverage, characterized in that, It is prepared from concentrated bayberry juice, brewer's grains extract, licorice extract and water; the volume percentage of each component in the beverage is: 10-20% concentrated bayberry juice, 35-45% brewer's grains extract, 5-15% licorice extract, and the remainder is water.

2. The composite brewer's grains antioxidant functional beverage according to claim 1, characterized in that, The volume percentage of each component in the beverage is as follows: bayberry concentrate 20%, brewer's grains extract 35%, licorice extract 5%, and the remainder is water.

3. The composite brewer's grains antioxidant functional beverage according to claim 1, characterized in that, The method for preparing the concentrated bayberry juice is to juice the bayberries, filter the juice to obtain bayberry juice, and then concentrate the bayberry juice by rotary evaporation to obtain the concentrated bayberry juice.

4. The composite brewer's grains antioxidant functional beverage according to claim 3, characterized in that, The vacuum degree of the rotary evaporation concentration is 0.06~0.09MPa, the concentration temperature is 50~60℃, and the concentration time is 60~80min.

5. The composite brewer's grains antioxidant functional beverage according to claim 1, characterized in that, The method for preparing the beer lees extract is as follows: beer lees are dried and pulverized to obtain beer lees powder; the beer lees powder and water are heated together and refluxed to obtain reflux liquid; the reflux liquid is cooled and filtered; the supernatant is collected by centrifugation to obtain the beer lees extract.

6. The composite brewer's grains antioxidant functional beverage according to claim 5, characterized in that, The particle size of the beer lees powder is 20-40 mesh.

7. The composite brewer's grains antioxidant functional beverage according to claim 5, characterized in that, The heating reflux is heating and refluxing to boiling, and then boiling for 20 to 40 minutes.

8. The composite brewer's grains antioxidant functional beverage according to claim 1, characterized in that, The licorice extract is prepared by decocting licorice with water to obtain a decoction. After the decoction is cooled and precipitated, it is filtered, and water is added to replenish the water lost due to evaporation, thus obtaining the licorice extract.

9. The composite brewer's grains antioxidant functional beverage according to claim 8, characterized in that, The feeding ratio of licorice is 5g of licorice per 150mL of water.

10. The composite brewer's grains antioxidant functional beverage according to claim 8, characterized in that, The decoction process involves boiling licorice root and water together until boiling, and then continuing to boil for 20-40 minutes.

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