Preparation method of a clear-type polygonatum and ophiopogon juice compound beverage

Abstract

This invention discloses a method for preparing a clarified Polygonatum odoratum, Ophiopogon japonicus, and pear juice compound beverage, belonging to the field of functional plant beverage processing technology. The compound beverage is made from Ophiopogon japonicus slices, fresh Polygonatum odoratum, and fresh pear. The preparation method includes: preparing an aqueous extract of Ophiopogon japonicus; blanching the pear in the Ophiopogon japonicus aqueous extract; pressing the blanched pear pieces and the blanched pear pulp together to extract the juice; pressing the fresh Polygonatum odoratum and the Ophiopogon japonicus and pear juice together to obtain a Polygonatum odoratum, Ophiopogon japonicus, and pear juice; heat treatment to induce flocculation; clarification and separation; and post-treatment. This invention, by combining stepwise processing with heat treatment to induce flocculation, obtains a highly clarified Polygonatum odoratum, Ophiopogon japonicus, and pear juice compound beverage without adding exogenous hydrolytic enzymes or chemical clarifying agents, meeting current green labeling requirements.

Description

Technical Field

[0001] This invention belongs to the field of functional plant beverage processing technology, specifically relating to a method for preparing a clarified Polygonatum odoratum, Ophiopogon japonicus and pear juice compound beverage. Background Technology

[0002] Polygonatum odoratum, a perennial herb belonging to the genus Polygonatum in the Liliaceae family, has rhizomes rich in polysaccharides, saponins, flavonoids, and other active ingredients, possessing the functions of nourishing yin and moistening dryness, promoting body fluid production and quenching thirst. Ophiopogon japonicus, the dried tuberous root of Ophiopogon japonicus, a plant in the Liliaceae family, has the effects of nourishing yin and promoting body fluid production, moistening the lungs and clearing the heart. Pears, rich in sugars, organic acids, and vitamins, are mainly eaten as a daily fruit and also have medicinal value, possessing the effects of moistening the lungs and relieving cough, clearing heat and promoting body fluid production. These three herbs are often combined in traditional Chinese medicine to moisten the lungs and relieve cough, nourish yin and moisten dryness, and are used for symptoms such as dry cough due to lung dryness, thirst due to fluid depletion, and thirst due to internal heat.

[0003] Patent application No. 201611195264.2 discloses a cough-relieving pear and spring water beverage and its processing method, using pear, Solomon's seal, Ophiopogon japonicus, and Adenophora stricta as raw materials. The Solomon's seal is a processed medicinal herb, and the process involves mixing powders of Solomon's seal, Ophiopogon japonicus, and other Chinese medicinal herbs and extracting the mixture with water. Patent application No. 201810447370.8 discloses a golden pear syrup soft candy and its preparation method, using golden pear, Solomon's seal, and Ophiopogon japonicus as raw materials. The Solomon's seal is also a processed medicinal herb, and the mixture is pulverized, decocted in water, and then concentrated. Patent application No. CN201510202115.3 discloses a honey pear juice and its preparation method, which involves mixing pear with processed medicinal herbs such as Adenophora stricta and Solomon's seal in water and simmering the mixture. No clear juice beverages using fresh Solomon's seal, pear, and Ophiopogon japonicus processed medicinal herbs have been found in the prior art.

[0004] Throughout history, medical practitioners and modern scientific research have discovered significant differences between fresh and raw medicinal materials in terms of composition, pharmacological effects, and clinical indications. The use of fresh medicinal materials in traditional Chinese medicine has a long history, dating back to Shennong's tasting of hundreds of herbs and the use of fresh herbs by the four great masters of febrile diseases in the Ming Dynasty. Research has shown that fresh herbs are more effective than dried herbs for treating heat-related and blood-related syndromes, and are particularly good at nourishing yin and generating fluids. Therefore, functional plant beverages prepared using fresh Polygonatum odoratum, fresh pears, and Ophiopogon japonicus have broad market prospects.

[0005] Currently, the clarification of plant-based beverages primarily employs enzymatic hydrolysis (using pectinase and amylase) and / or the addition of bentonite, diatomaceous earth, or chemical clarifying agents (such as gelatin, high molecular weight deacetylated chitin, calcium sulfate, calcium oxide, alum, silica gel, polyoxyethylene, polyvinylpyrrolidone, polyacrylamide, or polyethylene glycol). However, enzymatic hydrolysis can damage large molecules such as polysaccharides and proteins, and increases production costs; the use of chemical clarifying agents poses a risk of residue, contradicts the consumer trend of "clean labels," and affects the natural attributes of the product. Furthermore, existing technologies lack a method for preparing compound beverages that uses fresh Solomon's seal rhizome, Ophiopogon japonicus slices, and pear as raw materials, achieving clarification through a combination of their own components and physical methods.

[0006] Therefore, developing a simple preparation method for a compound beverage made from fresh Solomon's seal, pear, and Ophiopogon japonicus, without the need for exogenous enzymes and chemical clarifying agents, and capable of obtaining high clarity, has significant industrial value and practical significance. Summary of the Invention

[0007] The purpose of this invention is to provide a method for preparing a clarified Polygonatum odoratum, Ophiopogon japonicus and pear juice compound beverage.

[0008] The method of this invention combines stepwise extraction with heat treatment-induced flocculation to achieve efficient clarification of compound juice without adding exogenous hydrolytic enzymes or chemical clarifying agents, thereby obtaining a functional plant beverage with stable quality.

[0009] To achieve the above objectives, the present invention provides the following technical solution: a method for preparing a clarified Polygonatum odoratum, Ophiopogon japonicus, and pear juice compound beverage, comprising the following steps:

[0010] (1) Preparation of Ophiopogon japonicus extract: Take Ophiopogon japonicus, wash it, add pure water, heat and extract, filter to remove the residue, and obtain Ophiopogon japonicus extract;

[0011] (2) Pear pretreatment: Take fresh pears, wash, cut into pieces, remove seeds, mix with the Ophiopogon japonicus extract obtained in step (1) which has been preheated, boil and blanch the pear pieces, then separate the pear pieces and cool them. The Ophiopogon japonicus extract after blanching the pear pieces is reserved.

[0012] (3) Preparation of Ophiopogon japonicus pear pulp: The pear pieces cooled in step (2) are pulped together with the Ophiopogon japonicus extract of blanched pear pieces, juiced, filtered, and Ophiopogon japonicus pear pulp is obtained.

[0013] (4) Preparation of Polygonatum odoratum and Ophiopogon japonicus pear pulp: Take fresh Polygonatum odoratum, remove the roots, wash it, mix it with the Ophiopogon japonicus pear pulp obtained in step (3), beat it, press and separate the residue to obtain Polygonatum odoratum and Ophiopogon japonicus pear pulp.

[0014] (5) Heat treatment to induce flocculation: Heat the Polygonatum odoratum, Ophiopogon japonicus and pear pulp obtained in step (4) to induce the formation of flocs;

[0015] (6) Clarification and separation: Cool and let the Polygonatum odoratum, Ophiopogon japonicus and pear pulp obtained in step (5) settle. After the flocs settle, separate the supernatant and the flocculated precipitate. The supernatant is the clarified juice of Polygonatum odoratum, Ophiopogon japonicus and pear.

[0016] (7) Treatment of the flocculated sediment: Centrifuge the flocculated sediment in step (6) to obtain the supernatant, and process it in steps (5) and (6). The separated supernatant is the clear juice of Polygonatum odoratum, Ophiopogon japonicus and pear for later use.

[0017] (8) Post-processing: Combine the clear juice of Solomon's seal, Ophiopogon japonicus and pear obtained in steps (6) and (7), then perform quality homogenization and blending, and then perform conventional degassing, filling, sterilization and cooling treatment in sequence to obtain the clear Solomon's seal, Ophiopogon japonicus and pear juice compound beverage.

[0018] In the above-mentioned preparation method of the clarified Polygonatum odoratum, Ophiopogon japonicus and pear juice compound beverage:

[0019] Preferably, the mass ratio of Ophiopogon japonicus to purified water in step (1) is 1:5~10.

[0020] More preferably, the mass ratio of Ophiopogon japonicus to purified water in step (1) is 1:8.

[0021] Preferably, the temperature during heating and extraction in step (1) is 90~100℃, and the extraction time is 15~60 minutes.

[0022] More preferably, the temperature during heating and extraction in step (1) is 100°C and the extraction time is 30 minutes.

[0023] Preferably, the Ophiopogon japonicus water extract in step (2) is preheated before mixing.

[0024] Preferably, in step (2), when boiling and blanching the pear pieces, the boiling should be maintained for 1 to 10 minutes.

[0025] More preferably, in step (2), when boiling and blanching the pear pieces, keep boiling for 5 minutes after boiling.

[0026] Preferably, in step (2), when blanching pear pieces with Ophiopogon japonicus extract, the mixture should be boiled and kept boiling for 1 to 10 minutes to ensure that the enzymes are fully inactivated without the pear pieces becoming soft and mushy; the pear pieces should be removed and quickly spread out to cool to prevent them from becoming soft and mushy.

[0027] Preferably, in step (3), conventional techniques are used for juicing and filtering.

[0028] Preferably, the fresh Solomon's Seal in step (4) and the Ophiopogon japonicus and pear pulp obtained in step (3) are mixed in a mass ratio of 1:1 to 5 and crushed to 60 to 100 mesh.

[0029] More preferably, the fresh Solomon's Seal in step (4) and the Ophiopogon japonicus and pear pulp obtained in step (3) are mixed in a mass ratio of 1:3 and crushed to 80 mesh.

[0030] Preferably, the heating temperature in step (5) is 60~100℃, and it needs to be heated until the flocculent is fully formed.

[0031] More preferably, the heating temperature in step (5) is 100°C.

[0032] Preferably, in step (6), the supernatant is separated when the flocculated precipitate settles to less than 1 / 4 of the total volume of the Solomon's seal, Ophiopogon japonicus and pear pulp.

[0033] Preferably, the centrifugation speed in step (7) is 3000~8000 rpm and the centrifugation time is 5~15 minutes.

[0034] More preferably, the centrifugation speed in step (7) is 4000 rpm and the centrifugation time is 10 minutes.

[0035] Compared with the prior art, the present invention has the following beneficial effects:

[0036] (1) No exogenous additives required, meeting green label requirements: This invention does not add exogenous hydrolytic enzymes such as pectinase and amylase throughout the entire process, nor does it use exogenous clarifying agents such as gelatin, silica gel, or bentonite. The clarification of the compound juice is achieved entirely through the interaction of its own components and physical methods (heat treatment) to accelerate the reaction process. The resulting product is made of pure natural ingredients, meeting the current consumer demand for "clean label" and natural health foods.

[0037] (2) Ingenious process design and significant synergistic effect: This invention adopts a step-by-step processing strategy. First, the effective components of Ophiopogon japonicus slices are extracted with purified water to obtain Ophiopogon japonicus aqueous extract. Then, pear pieces are blanched in the Ophiopogon japonicus extract, which not only inactivates endogenous enzymes such as polyphenol oxidase in pear pieces, but also eliminates the need to add additional blanching water. Then, the blanched and cooled pear pieces are mixed with the Ophiopogon japonicus extract after blanching, pulped, and juiced to obtain Ophiopogon japonicus pear pulp. Then, the Ophiopogon japonicus pear pulp is pulped together with fresh Polygonatum odoratum and the pulp and juice are separated to obtain Polygonatum odoratum Ophiopogon japonicus pear pulp. This not only allows the flocculating active components such as polysaccharides (containing starch) and proteins in Polygonatum odoratum to be fully released in more solvents, but also prevents the components of Polygonatum odoratum from being carried away by pear residue and lost. Finally, the Polygonatum odoratum Ophiopogon japonicus pear pulp is heat-treated to induce flocculation, achieving efficient clarification of the compound juice. The steps cooperate with each other and have a synergistic effect.

[0038] (3) Good clarification effect: Through heat treatment, the polysaccharides (containing starch), proteins and other components naturally present in Polygonatum odoratum are induced to flocculate with the colloidal particles in Polygonatum odoratum, Ophiopogon japonicus and pear juice under heat treatment. The formed flocs also play an adsorption, bridging and net-capture-sweep role, "netting all" the suspended particles in the mixed juice, and the resulting Polygonatum odoratum, Ophiopogon japonicus and pear juice has high clarity.

[0039] (4) Unique product flavor: This invention makes full use of the moisturizing properties of Solomon's seal, the yin-nourishing properties of Ophiopogon japonicus, and the refreshing properties of pear. The three are combined to create a harmonious flavor and a sweet and pure taste. It not only retains the natural flavor of the raw materials but also has health care functions and has a good market prospect. Attached Figure Description

[0040] Figure 1 This refers to the same batch of Polygonatum odoratum, Ophiopogon japonicus, and pear pulp prepared before heat treatment in Example 1;

[0041] Figure 2 This refers to the same batch of Polygonatum odoratum, Ophiopogon japonicus, and pear pulp prepared during the heat treatment in Example 1;

[0042] Figure 3 This refers to the same batch of Polygonatum odoratum, Ophiopogon japonicus, and pear pulp prepared after heat treatment in Example 1;

[0043] Figure 4 This refers to the same batch of clarified Polygonatum odoratum, Ophiopogon japonicus and pear juice compound beverage prepared in Example 1. Detailed Implementation

[0044] The following embodiments are for illustrative purposes only and do not limit the scope of protection of the present invention. Those skilled in the art can achieve the objectives of the present invention based on the above-disclosed scope.

[0045] Unless otherwise specified, the following implementation schemes generally follow standard testing conditions or the testing conditions recommended by the instrument company. Unless otherwise specified, all materials and reagents used are commercially available. Unless otherwise specified, the methods used below are conventional methods in the field, such as crushing, pulping, filtering, heating, centrifugation, sterilization, filling, and cooling.

[0046] The present invention will be further described below through specific embodiments, but the scope of protection of the present invention is not limited thereto.

[0047] Example 1

[0048] Take 100g of Ophiopogon japonicus slices, wash them with tap water, add 1000g of purified water, boil them, and then heat them in a water bath for 30 minutes. Filter to remove the dregs and obtain 792g of Ophiopogon japonicus extract.

[0049] Take 1700g of fresh pears, wash, cut into pieces, remove seeds, put into the preheated Ophiopogon japonicus extract obtained in step (1), boil and keep for 5 minutes, take out the pear pieces and spread them out to cool quickly, and use the Ophiopogon japonicus extract after blanching the pear pieces for later use.

[0050] The cooled pear pieces and the Ophiopogon japonicus extract after blanching the pear pieces were blended together and filtered through a 100-mesh nylon filter cloth to separate the residue and juice, yielding about 1765g of Ophiopogon japonicus pear pulp.

[0051] Take fresh Solomon's Seal, remove the roots, wash, and mix with Ophiopogon japonicus and pear pulp in a 1:4 ratio. Crush and pulp to 80 mesh, filter through a 100-mesh nylon filter cloth, and press to separate the residue and juice, obtaining approximately 2020g of Solomon's Seal, Ophiopogon japonicus and pear pulp. Figure 1 As shown;

[0052] The Polygonatum odoratum, Ophiopogon japonicus, and pear pulp were heated to 90℃. During the heat treatment, the Polygonatum odoratum, Ophiopogon japonicus, and pear pulp were as follows: Figure 2 As shown, heating is stopped after flocculant formation is induced;

[0053] The mixture after induced flocculation and sedimentation was allowed to stand and cool. When the flocculated precipitate had decreased to approximately 1 / 5 of its total volume, the supernatant was separated. The heat-treated Polygonatum odoratum, Ophiopogon japonicus, and pear pulp were then separated. Figure 3 As shown;

[0054] The flocculated sediment was centrifuged at 4000 rpm for 15 minutes. The centrifuged clear juice was then heat-treated to cause a small amount of residual fine suspended matter to flocculate and settle. The supernatants from the two natural clarifications were combined to obtain approximately 1850g of clear juice of Polygonatum odoratum, Ophiopogon japonicus and snow pear.

[0055] The combined Polygonatum odoratum, Ophiopogon japonicus, and pear clarified juices were then homogenized using conventional methods, followed by routine degassing, bottling, sterilization, and cooling processes to obtain the Polygonatum odoratum, Ophiopogon japonicus, and pear juice compound beverage. Figure 4 As stated above.

[0056] The results showed that the transmittance (transmittance at a wavelength of 720nm measured by spectrophotometer, the same below) of the obtained Polygonatum odoratum, Ophiopogon japonicus and pear juice compound beverage was 93.3%, the soluble solids content (measured by saccharimeter, the same below) was 13.9%, and the pH value (pH meter, the same below) was 5.27. It has a natural fragrance of Polygonatum odoratum, Ophiopogon japonicus and pear, and a sweet taste.

[0057] Example 2

[0058] Take 150g of Ophiopogon japonicus slices, wash them with tap water, add 850g of purified water for the first time, heat in a water bath for 30 minutes, filter, add 600g of purified water to the residue, and obtain 1156g of Ophiopogon japonicus extract.

[0059] Take 1813g of fresh pears, wash them, cut them into pieces and remove the seeds. Put them into the preheated Ophiopogon japonicus extract, boil them and keep them for 5 minutes. Remove the pear pieces and spread them out to cool. Use the Ophiopogon japonicus extract after blanching the pear pieces for later use.

[0060] The cooled pear pieces were pulped together with the aforementioned blanching liquid, and the pulp was separated from the residue using a 100-mesh nylon filter cloth to obtain 2327g of Ophiopogon japonicus pear pulp.

[0061] Take fresh Solomon's Seal, remove the roots, wash it, mix it with Ophiopogon japonicus and pear pulp in a ratio of 1:5, crush and pulp to ~80 mesh, filter it with a 100 mesh nylon filter cloth, press and separate the residue and juice to obtain 2521g of Solomon's Seal, Ophiopogon japonicus and pear pulp.

[0062] Heat the Solomon's Seal, Ophiopogon japonicus and pear pulp to 100℃ to induce floc formation, then stop heating; let the mixture after induced flocculation and sedimentation stand and cool, and when the flocculated sediment drops to about 1 / 5 of the total volume, separate the supernatant.

[0063] The flocculated sediment was centrifuged at 4000 rpm for 15 minutes. The centrifuged clear juice was then heat-treated to cause a small amount of residual fine suspended matter to flocculate and settle. The supernatants from the two natural clarifications were combined to obtain 2376g of clear juice of Polygonatum odoratum, Ophiopogon japonicus and pear.

[0064] The combined Polygonatum odoratum, Ophiopogon japonicus and pear clarified juice is mixed to achieve quality homogenization, and then deaerated, filled, sterilized and cooled in sequence to obtain Polygonatum odoratum, Ophiopogon japonicus and pear juice compound beverage.

[0065] The results showed that the transmittance (transmittance at a wavelength of 720nm measured by spectrophotometer, the same below) of the obtained Polygonatum odoratum, Ophiopogon japonicus and pear juice compound beverage was 97.5%, the soluble solids content (measured by saccharimeter, the same below) was 12.7%, and the pH value (pH meter, the same below) was 5.29. It has a natural fragrance of Polygonatum odoratum, Ophiopogon japonicus and pear, and a sweet taste.

[0066] The above embodiments are merely examples illustrating the technical solutions of the present invention and are not intended to limit the invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions claimed by the present invention.

Claims

1. A method for preparing a clarified Polygonatum odoratum, Ophiopogon japonicus, and pear juice compound beverage, characterized in that, Includes the following steps: (1) Preparation of Ophiopogon japonicus extract: Take Ophiopogon japonicus, wash it, add pure water, heat and extract, filter to remove the residue, and obtain Ophiopogon japonicus extract; (2) Pear pretreatment: Take fresh pears, wash, cut into pieces, remove seeds, mix with the Ophiopogon japonicus extract obtained in step (1) which has been preheated, boil and blanch the pear pieces, then separate the pear pieces and cool them. The Ophiopogon japonicus extract after blanching the pear pieces is reserved. (3) Preparation of Ophiopogon japonicus pear pulp: The pear pieces cooled in step (2) are pulped together with the Ophiopogon japonicus extract of blanched pear pieces, juiced, filtered, and Ophiopogon japonicus pear pulp is obtained. (4) Preparation of Polygonatum odoratum and Ophiopogon japonicus pear pulp: Take fresh Polygonatum odoratum, remove the roots, wash it, mix it with the Ophiopogon japonicus pear pulp obtained in step (3), beat it, press and separate the residue to obtain Polygonatum odoratum and Ophiopogon japonicus pear pulp. (5) Heat treatment to induce flocculation: Heat the Polygonatum odoratum, Ophiopogon japonicus and pear pulp obtained in step (4) to induce the formation of flocs; (6) Clarification and separation: Cool and let the Polygonatum odoratum, Ophiopogon japonicus and pear pulp obtained in step (5) settle. After the flocs settle, separate the supernatant and the flocculated precipitate. The supernatant is the clarified juice of Polygonatum odoratum, Ophiopogon japonicus and pear. (7) Treatment of the flocculated sediment: Centrifuge the flocculated sediment in step (6) to obtain the supernatant, and process it in steps (5) and (6). The separated supernatant is the clear juice of Polygonatum odoratum, Ophiopogon japonicus and pear for later use. (8) Post-processing: Combine the clear juice of Solomon's seal, Ophiopogon japonicus and pear obtained in steps (6) and (7), then perform quality homogenization and blending, and then perform conventional degassing, filling, sterilization and cooling treatment in sequence to obtain the clear Solomon's seal, Ophiopogon japonicus and pear juice compound beverage.

2. The preparation method of the clarified Polygonatum odoratum, Ophiopogon japonicus, and pear juice compound beverage according to claim 1, characterized in that, The mass ratio of Ophiopogon japonicus to purified water in step (1) is 1:5~10.

3. The preparation method of the clarified Polygonatum odoratum, Ophiopogon japonicus, and pear juice compound beverage according to claim 1, characterized in that, The temperature during heating and extraction in step (1) is 90~100℃, and the extraction time is 15~60 minutes.

4. The preparation method of the clarified Polygonatum odoratum, Ophiopogon japonicus, and pear juice compound beverage according to claim 1, characterized in that, In step (2), when boiling and scalding the pear pieces, keep boiling for 1 to 10 minutes after boiling.

5. The preparation method of the clarified Polygonatum odoratum, Ophiopogon japonicus and pear juice compound beverage according to claim 1, characterized in that, The fresh Solomon's Seal mentioned in step (4) and the Ophiopogon japonicus and pear pulp obtained in step (3) are mixed in a mass ratio of 1:1 to 5 and crushed to 60 to 100 mesh.

6. The preparation method of the clarified Polygonatum odoratum, Ophiopogon japonicus and pear juice compound beverage according to claim 1, characterized in that, The heating temperature in step (5) is 60~100℃.

7. The preparation method of the clarified Polygonatum odoratum, Ophiopogon japonicus, and pear juice compound beverage according to claim 1, characterized in that, In step (6), the supernatant is separated when the flocculated precipitate settles to less than 1 / 4 of the total volume of the Solomon's seal, Ophiopogon japonicus and pear pulp.

8. The preparation method of the clarified Polygonatum odoratum, Ophiopogon japonicus and pear juice compound beverage according to claim 1, characterized in that, In step (7), the centrifugation speed is 3000~8000 rpm and the centrifugation time is 5~15 minutes.

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