A liquor of lycium ruthenicum murr and a preparation method thereof

Abstract

The application provides a black medlar beverage and a preparation method thereof, and belongs to the technical field of black medlar beverage manufacturing. The black medlar beverage comprises cyclodextrin-black medlar seed oil inclusion compound particles and black medlar original pulp. In the cyclodextrin-black medlar seed oil inclusion compound particles, cyclodextrin is the host, and black medlar seed oil is the guest. The cyclodextrin-black medlar seed oil inclusion compound particles are dispersed in the black medlar original pulp. The black medlar beverage contains both the cyclodextrin-black medlar seed oil inclusion compound particles and the black medlar original pulp, has the advantages of mellow and delicate taste, smooth entry and rich nutrition.

Description

Technical Field

[0001] This application relates to the field of black goji berry beverage manufacturing technology, and more specifically, to a black goji berry beverage and its preparation method. Background Technology

[0002] Black goji berries, a thorny shrub belonging to the Lycium genus of the Solanaceae family, are commonly known as "black goji berries." They contain more than 10 times the anthocyanin content of red goji berries and 3 to 5 times that of blueberries, earning them the titles of "King of Anthocyanins" and "Desert Soft Gold." Black goji berries are a rare plant unique to the Northwest Plateau of China. Their core value stems from their extremely high anthocyanin content and various active ingredients, giving them ecological, nutritional, and economic value.

[0003] Black goji berry juice is one of the main processed products of black goji berries. Currently, the mainstream preparation process for black goji berry juice is centrifugation. Specifically, dried black goji berries are soaked, filtered, pulped, and centrifuged to obtain the juice. The supernatant obtained after centrifugation is the black goji berry juice. During the centrifugation stage, because pulp particles, pectin, and insoluble dietary fiber are removed, existing black goji berry juice products have an unpleasant taste. Summary of the Invention

[0004] The purpose of this application is to provide a black goji berry beverage and its preparation method. The black goji berry beverage contains cyclodextrin-black goji berry seed oil inclusion complex particles and black goji berry puree, and has the advantages of a mellow and delicate taste, smooth mouthfeel, and relatively rich nutrition.

[0005] The embodiments of this application are implemented as follows: In a first aspect, embodiments of this application provide a black goji berry beverage, comprising cyclodextrin-black goji berry seed oil inclusion complex particles and black goji berry puree. In the cyclodextrin-black goji berry seed oil inclusion complex particles, cyclodextrin is the main component and black goji berry seed oil is the guest component. The cyclodextrin-black goji berry seed oil inclusion complex particles are dispersed in the black goji berry puree.

[0006] In the above technical solution, the black goji berry beverage contains both cyclodextrin-black goji berry seed oil inclusion complex particles and black goji berry puree. In the cyclodextrin-black goji berry seed oil inclusion complex particles, cyclodextrin is the main component and black goji berry seed oil is the secondary component, meaning that the black goji berry seed oil is encapsulated within the cavity of the cyclodextrin. The addition of cyclodextrin-black goji berry seed oil inclusion complex particles to the black goji berry puree effectively enhances the internal friction of the puree, resulting in a black goji berry beverage with a rich, smooth taste, and relatively high nutritional value. Simultaneously, the use of cyclodextrin molecular inclusion technology ensures that the black goji berry seed oil is firmly locked within the cavity of the cyclodextrin, effectively solving the problems of greasiness, astringency, and bitterness associated with adding black goji berry seed oil to the puree.

[0007] In some alternative implementations, black goji berry beverages also include fructose syrup, xylitol, and vitamins.

[0008] The aforementioned technical solution also includes fructose syrup, xylitol, and vitamins in the black goji berry beverage, which can provide a richer taste and more nutrients.

[0009] In some alternative implementations, the black goji berry beverage comprises, by weight percentage: 5%–15% cyclodextrin-black goji berry seed oil inclusion complex particles, 2%–7% fructose syrup, 1%–5% xylitol, 0.05%–0.2% vitamins, and the balance being black goji berry puree.

[0010] In the above technical solution, each component in the black goji berry beverage is configured according to the above mass percentage, making the whole beverage formula more reasonable. The specific analysis is as follows: (1) Taste: The taste is mellow and delicate, sweet and sour, without grainy texture, astringent or bitter taste, smooth in the mouth, and has the unique sweetness of black goji berries after swallowing, with a refreshing aftertaste; (2) Color: It is uniform and bright dark purple or purplish-black, with full and glossy color, no impurities or layering, and no obvious sediment after standing, which is consistent with the typical color of black goji berry pulp; (3) Aroma: It has a rich and pure aroma unique to black goji berries, with a fresh and natural fragrance, no obvious off-flavors (such as sour taste, moldy taste, burnt taste, or artificial flavor), and the aroma is long-lasting; (4) Stability: It has good homogenization effect, no layering, no sediment, no scum, and remains uniform after standing for 24 hours. There is no obvious particle aggregation after shaking.

[0011] In some alternative implementations, the black goji berry beverage comprises, by weight percentage: 10% cyclodextrin-black goji berry seed oil inclusion complex particles, 5% fructose syrup, 3% xylitol, 0.1% vitamins, and the balance being black goji berry puree.

[0012] In the above technical solution, the components of the black goji berry beverage are further configured according to the above mass percentages, making the entire beverage formula more reasonable, and thus making it superior in terms of taste, color, aroma and stability.

[0013] In some alternative implementations, the average particle size of the cyclodextrin-black goji berry seed oil inclusion complex particles is 50 μm to 150 μm.

[0014] In the above technical solution, the average particle size of the cyclodextrin-black goji berry seed oil inclusion complex particles is limited to the above range. On the one hand, this can effectively improve the internal friction of the black goji berry pulp, so that the black goji berry beverage has the advantages of a mellow and delicate taste and a smooth mouthfeel. On the other hand, the appropriate particle size also has the advantages of more uniform dispersion and less agglomeration, which helps to improve the stability of the black goji berry beverage.

[0015] In some alternative embodiments, the cyclodextrin-black goji berry seed oil inclusion complex particles contain cyclodextrin selected from at least one of β-cyclodextrin, γ-cyclodextrin, and hydroxypropyl-β-cyclodextrin.

[0016] The above technical solutions are applicable to a wide variety of cyclodextrins, providing a large number of feasible implementation schemes, which facilitates the promotion and application of the technical solutions provided in the embodiments of this application.

[0017] In some alternative implementations, the cyclodextrin is selected from β-cyclodextrin.

[0018] The above technical solution specifically selects β-cyclodextrin as the main material (i.e., the coating material) because it has many advantages: (1) β-cyclodextrin is the most widely used and most mature product in the food industry. It is easy to purify and has a much lower procurement cost than γ-cyclodextrin and hydroxypropyl-β-cyclodextrin, which can significantly reduce the raw material cost of black goji berry beverages and meet the needs of large-scale mass production; (2) Black goji berry seed oil is a medium molecular weight long-chain oil. The medium cavity size of β-cyclodextrin (0.60 nm~0.65 nm) can just completely encapsulate this type of oil molecule. The high encapsulation rate can firmly lock the oil and reduce the leakage probability, which is more conducive to solving the problems of greasiness, astringency and bitterness caused by adding black goji berry seed oil to black goji berry pulp; (3) β-cyclodextrin has been included in the food additive use standard and has a long history of safe application in the food fields such as beverages and baking, which is more conducive to the commercial promotion of black goji berry beverages.

[0019] Secondly, this application provides a method for preparing a black goji berry beverage, comprising the following steps: S1 dissolving cyclodextrin in water to obtain a cyclodextrin aqueous solution; S2 preheating black goji berry seed oil, and then adding the preheated black goji berry seed oil to the cyclodextrin aqueous solution under stirring conditions for inclusion treatment, so that the black goji berry seed oil enters the cavity of the cyclodextrin; S3 after the inclusion treatment step is completed, drying the product to obtain cyclodextrin-black goji berry seed oil inclusion complex particles; S4 adding the cyclodextrin-black goji berry seed oil inclusion complex particles to black goji berry pulp and mixing to obtain a mixed liquid; S5 sterilizing the mixed liquid to obtain a black goji berry beverage.

[0020] By following the above process, a black goji berry beverage containing both cyclodextrin-black goji berry seed oil inclusion complex particles and black goji berry puree can be prepared. The cyclodextrin-black goji berry seed oil inclusion complex particles give the black goji berry beverage a rich and delicate taste, a smooth mouthfeel, and relatively rich nutrition. At the same time, by using the molecular inclusion technology of cyclodextrin on black goji berry seed oil, the problems of greasiness, astringency, and bitterness caused by adding black goji berry seed oil to the black goji berry beverage can be effectively solved.

[0021] In some alternative implementations, the mass ratio of cyclodextrin to black goji berry seed oil is (25~35):(15~20).

[0022] In the above technical solution, the mass ratio of cyclodextrin and black goji berry seed oil is controlled within the above range so that the two have a more suitable mass ratio. This mass ratio has many advantages: (1) The number of hydrophobic cavities provided by cyclodextrin can fully match the total molecular weight of black goji berry seed oil, thereby improving the encapsulation rate and raw material utilization rate; (2) The inclusion complex particles formed under this ratio have a dense and uniform structure, and the particles are not obviously broken or stuck, which helps the inclusion complex particles to be evenly dispersed in the black goji berry pulp in the future; (3) The host and guest of the inclusion complex are more firmly bound, and the black goji berry seed oil is firmly locked in the cyclodextrin cavity. It is not easy to precipitate during subsequent sterilization and storage, thus solving the problem of off-odor caused by oil oxidation and rancidity from the root.

[0023] In some alternative implementations, the mass ratio of cyclodextrin to black goji berry seed oil is 30:17.

[0024] In the above technical solution, the mass ratio of cyclodextrin and black goji berry seed oil is controlled at a specific point value. This optimal mass ratio has many advantages: (1) The number of hydrophobic cavities provided by cyclodextrin is more matched with the total molecular weight of black goji berry seed oil, which can further improve the encapsulation rate; (2) The particle structure of the encapsulation complex is more compact and uniform, with less particle breakage and adhesion, which is more conducive to uniform dispersion in black goji berry pulp; (3) The host-guest combination of the encapsulation complex is more robust, and the black goji berry seed oil is firmly locked in the cyclodextrin cavity, making it less likely to precipitate during subsequent sterilization and storage, which is more conducive to solving the off-odor caused by oil oxidation and rancidity from the root.

[0025] In some alternative implementations, the inclusion treatment step involves a treatment temperature of 50°C to 60°C, a treatment time of 1 h to 2 h, and a stirring speed of 500 rpm to 1000 rpm; and / or, black goji berry seed oil is added to the cyclodextrin aqueous solution by dropwise addition.

[0026] In the above technical solution, the temperature, time and stirring speed of the inclusion treatment are limited to the above range. At the same time, black goji berry seed oil is added to the cyclodextrin aqueous solution by dripping. This process design has many advantages: (1) It can fully expand the cyclodextrin cavity, and the black goji berry seed oil molecules are evenly dispersed and fully enter the cavity, which helps to improve the encapsulation rate of black goji berry seed oil by cyclodextrin. It also makes the particle structure of the formed inclusion complex dense and complete, and the black goji berry seed oil is firmly locked inside the cyclodextrin, which effectively reduces the risk of oil leakage during subsequent sterilization and long-term storage. (2) It can make the average particle size of the obtained inclusion complex particles concentrated in the target particle size range of 50 μm to 150 μm, and make the inclusion complex particles without obvious breakage and less adhesion between particles. After adding black goji berry pulp, it can be evenly dispersed, effectively improving the friction in the system, so that the black goji berry beverage has a mellow and delicate taste, a smooth mouthfeel and no obvious particle feel or layering sedimentation problems. (3) The mild preparation process can retain various effective ingredients to a large extent.

[0027] In some alternative embodiments, step S1 includes: adding cyclodextrin to water at 50°C to 60°C for mixing treatment, wherein the mass-to-volume ratio of cyclodextrin to water is 30 g: (60~80) mL; and / or, in the drying treatment step, the treatment temperature is 40°C to 50°C until the product becomes powder.

[0028] In the above technical solution, in step S1, cyclodextrin is added to water at 50℃~60℃ for mixing and the mass-volume ratio of the two is limited to the above range. This helps the cyclodextrin to dissolve efficiently and fully, and also makes the prepared cyclodextrin aqueous solution have a more suitable concentration, which facilitates efficient inclusion with black goji berry seed oil in the subsequent process. In the drying process, the processing temperature is controlled within the above range, which can effectively protect the activity of various active ingredients and the integrity of the inclusion structure during the drying process.

[0029] In some alternative implementations, the preheating step includes heating the black goji berry seed oil to 40°C to 50°C under stirring conditions.

[0030] In the above technical solution, preheating under the above conditions can effectively break the intermolecular forces of long-chain fatty acids in black goji berry seed oil while ensuring the activity of various effective components in black goji berry seed oil, and reduce the viscosity of the oil itself (i.e., improve its fluidity), thereby helping it to be uniformly dispersed in cyclodextrin aqueous solution (the more uniform the dispersion, the higher the inclusion rate and the more uniform the particle size of the inclusion complex).

[0031] In some alternative implementations, ethanol is added to the black goji berry seed oil before heating it.

[0032] In the above technical solution, the addition of ethanol helps to reduce the viscosity of black goji berry seed oil during preheating, so that it can be more evenly dispersed in the cyclodextrin aqueous solution.

[0033] In some alternative implementations, the mass ratio of ethanol to black goji berry seed oil is 1:(2.5~10).

[0034] In the above technical solution, limiting the mass ratio of ethanol to black goji berry seed oil within the aforementioned range can effectively reduce the viscosity of high-viscosity black goji berry seed oil while ensuring the inclusion rate and effect of cyclodextrin on the oil. At the same time, the low proportion of ethanol is also easier to remove completely during the subsequent low-temperature drying process.

[0035] In some alternative embodiments, step S4 includes: adding cyclodextrin-black goji berry seed oil inclusion complex particles, fructose syrup, xylitol and vitamins to black goji berry pulp and mixing to obtain a mixture.

[0036] In the above technical solution, cyclodextrin-black goji berry seed oil inclusion complex particles, fructose syrup, xylitol and vitamins are added to the black goji berry pulp at the same time, so that the final black goji berry beverage has a richer taste and more nutrients.

[0037] In some alternative embodiments, the mixture comprises, by weight percentage: 5%–15% cyclodextrin-black goji berry seed oil inclusion complex particles, 2%–7% fructose syrup, 1%–5% xylitol, 0.05%–0.2% vitamins, and the balance being black goji berry puree.

[0038] In the above technical solution, each component is configured according to the above mass percentage, which makes the whole beverage formula more reasonable, and thus makes it superior in terms of taste, color, aroma and stability.

[0039] In some alternative embodiments, the mixture comprises, by weight percentage: 10% cyclodextrin-black goji berry seed oil inclusion complex particles, 5% fructose syrup, 3% xylitol, 0.1% vitamins, and the balance being black goji berry puree.

[0040] In the above technical solution, the components of the black goji berry beverage are further configured according to the above mass percentages, making the entire beverage formula more reasonable, and thus making it superior in terms of taste, color, aroma and stability. Attached Figure Description

[0041] To more clearly illustrate the technical solutions of the embodiments of this application, the accompanying drawings used in the embodiments will be briefly introduced below. It should be understood that the following drawings only show some embodiments of this application and should not be regarded as a limitation of the scope. For those skilled in the art, other related drawings can be obtained based on these drawings without creative effort.

[0042] Figure 1 A process flow diagram of a method for preparing a black goji berry beverage provided in this application embodiment. Detailed Implementation

[0043] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the technical solutions in the embodiments of this application will be clearly and completely described below. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer shall apply. Reagents or instruments whose manufacturers are not specified are all conventional products that can be purchased commercially.

[0044] It should be noted that the terms "and / or" in this application, such as "feature 1 and / or feature 2", all refer to the three cases of "feature 1" alone, "feature 2" alone, and "feature 1" plus "feature 2".

[0045] In addition, in the description of this application, unless otherwise stated, "one or more" means two or more; the range of "numerical value a to numerical value b" includes the two endpoints "a" and "b"; and "unit of measurement" in "numerical value a to numerical value b + unit of measurement" represents the "unit of measurement" of both "numerical value a" and "numerical value b".

[0046] The following is a detailed description of a black goji berry beverage and its preparation method according to an embodiment of this application.

[0047] In a first aspect, embodiments of this application provide a black goji berry beverage, comprising cyclodextrin-black goji berry seed oil inclusion complex particles and black goji berry puree. In the cyclodextrin-black goji berry seed oil inclusion complex particles, cyclodextrin is the main component and black goji berry seed oil is the guest component. The cyclodextrin-black goji berry seed oil inclusion complex particles are dispersed in the black goji berry puree.

[0048] In this application, the black goji berry beverage contains both cyclodextrin-black goji berry seed oil inclusion complex particles and black goji berry puree. In the cyclodextrin-black goji berry seed oil inclusion complex particles, cyclodextrin is the main component and black goji berry seed oil is the secondary component, meaning that the black goji berry seed oil is encapsulated within the cavity of the cyclodextrin. The addition of cyclodextrin-black goji berry seed oil inclusion complex particles to the black goji berry puree effectively enhances the internal friction of the puree, resulting in a black goji berry beverage with a rich, smooth taste, and relatively high nutritional value. Simultaneously, the use of cyclodextrin molecular inclusion technology ensures that the black goji berry seed oil is firmly locked within the cyclodextrin cavity, effectively solving the problems of greasiness, astringency, and bitterness associated with adding black goji berry seed oil to the puree.

[0049] It should be emphasized that this application represents the first application of cyclodextrin molecular inclusion technology in the manufacturing of black goji berry beverages: by adding cyclodextrin-black goji berry seed oil inclusion compound particles to black goji berry pulp, the long-standing industry problem of bland taste and thin texture in traditional black goji berry beverages is fundamentally solved, significantly improving the flavor fullness and richness of the beverage, and providing a brand-new technical path for optimizing the taste of black goji berry beverages.

[0050] It should be noted that the cyclodextrin molecular inclusion technology differs significantly from the conventional macromolecular coating (such as gelatin, chitosan, etc.) in its coating principle: (1) Cyclodextrin molecular inclusion relies on the cone-shaped cavity structure of cyclodextrin, which is "hydrophobic inside and hydrophilic outside". Through non-covalent interactions such as van der Waals forces and hydrogen bonds, the size-matched hydrophobic groups of black goji berry seed oil are directly embedded into the cavity to form a dynamically balanced supramolecular host-guest complex. (2) Traditional macromolecular coating uses macromolecules such as gelatin, chitosan, and synthetic polymers as wall materials. Through covalent bonding, physical adsorption, phase separation polymerization, etc., a complete outer polymer network shell is constructed on the outside of the coated material. It belongs to the macroscopic outer layer encapsulation structure.

[0051] As an example, black goji berry beverages also include fructose syrup, xylitol, and vitamins.

[0052] In this embodiment, the black goji berry beverage also includes fructose syrup, xylitol, and vitamins, which can provide the black goji berry beverage with a richer taste and nutrients.

[0053] It should be noted that there are no restrictions on the type of vitamin; for example, it can be at least one of vitamin C and vitamin E.

[0054] As an example, a black goji berry beverage, by weight percentage, comprises: 5%–15% cyclodextrin-black goji berry seed oil inclusion complex particles, 2%–7% fructose syrup, 1%–5% xylitol, 0.05%–0.2% vitamins, and the balance being black goji berry puree.

[0055] In this embodiment, the components of the black goji berry beverage are configured according to the above mass percentages, making the overall beverage formula more reasonable. The specific analysis is as follows: (1) Taste: The taste is mellow and delicate, sweet and sour, without grainy texture, astringent or bitter taste, smooth in the mouth, and has a unique sweet aftertaste of black goji berries after swallowing, with a refreshing aftertaste; (2) Color: It is uniform and bright dark purple or purplish-black, with a full and glossy color, without impurities or layering, and no obvious sediment after standing, which is consistent with the typical color of black goji berry pulp; (3) Aroma: It has a rich and pure aroma unique to black goji berries, with a fresh and natural fragrance, without obvious off-flavors (such as sour, musty, burnt, or artificial flavors), and the aroma is long-lasting; (4) Stability: It has good homogenization effect, with no layering, sediment, or scum, and remains uniform after standing for 24 hours. There is no obvious particle aggregation after shaking.

[0056] As an example, a black goji berry beverage, by weight percentage, comprises: 10% cyclodextrin-black goji berry seed oil inclusion complex particles, 5% fructose syrup, 3% xylitol, 0.1% vitamins, and the balance being black goji berry puree.

[0057] In this embodiment, the components of the black goji berry beverage are further configured according to the above-mentioned mass percentages, making the entire beverage formula more reasonable, thereby making it superior in terms of taste, color, aroma and stability.

[0058] As an example, the average particle size of the cyclodextrin-black goji berry seed oil inclusion complex particles is 50 μm to 150 μm, for example, but not limited to, any one of the average particle sizes of 50 μm, 60 μm, 70 μm, 80 μm, 90 μm, 100 μm, 110 μm, 120 μm, 130 μm, 140 μm and 150 μm, or any range between two of them.

[0059] In this embodiment, the average particle size of the cyclodextrin-black goji berry seed oil inclusion complex particles is limited to the above-mentioned range. On the one hand, this can effectively improve the internal friction of the black goji berry pulp, so that the black goji berry beverage has the advantages of a mellow and delicate taste and a smooth mouthfeel. On the other hand, the appropriate particle size also has the advantages of more uniform dispersion and less agglomeration, which helps to improve the stability of the black goji berry beverage.

[0060] As an example, in the cyclodextrin-black goji berry seed oil inclusion complex particles, the cyclodextrin is selected from at least one of β-cyclodextrin, γ-cyclodextrin and hydroxypropyl-β-cyclodextrin.

[0061] In this embodiment, the present application has a wide range of applicable cyclodextrins, which can provide a variety of feasible implementation schemes, thereby facilitating the promotion and application of the technical solutions provided in the present application.

[0062] As an example, cyclodextrin is selected from β-cyclodextrin.

[0063] In this embodiment, β-cyclodextrin is specifically chosen as the main material (i.e., the coating material) because it has many advantages: (1) β-cyclodextrin is currently the most widely used and most mature product in the food industry. It is easy to purify and has a much lower procurement cost than γ-cyclodextrin and hydroxypropyl-β-cyclodextrin, which can significantly reduce the raw material cost of black goji berry beverages and meet the needs of large-scale mass production; (2) Black goji berry seed oil is a medium molecular weight long-chain oil. The medium cavity size of β-cyclodextrin (0.60 nm to 0.65 nm) can just completely encapsulate this type of oil molecule. The high encapsulation rate can firmly lock the oil and reduce the probability of leakage, which is more conducive to solving the problems of greasiness, astringency and bitterness caused by adding black goji berry seed oil to black goji berry pulp; (3) β-cyclodextrin has been included in the food additive use standards and has a long history of safe application in the food fields such as beverages and baking, which is more conducive to the commercial promotion of black goji berry beverages.

[0064] Secondly, this application provides a method for preparing a black goji berry beverage, comprising the following steps: S1 dissolving cyclodextrin in water to obtain a cyclodextrin aqueous solution; S2 preheating black goji berry seed oil, and then adding the preheated black goji berry seed oil to the cyclodextrin aqueous solution under stirring conditions for inclusion treatment, so that the black goji berry seed oil enters the cavity of the cyclodextrin; S3 after the inclusion treatment step is completed, drying the product to obtain cyclodextrin-black goji berry seed oil inclusion complex particles; S4 adding the cyclodextrin-black goji berry seed oil inclusion complex particles to black goji berry pulp and mixing to obtain a mixed liquid; S5 sterilizing the mixed liquid to obtain a black goji berry beverage.

[0065] In this application, by preparing according to the above process, a black goji berry beverage containing both cyclodextrin-black goji berry seed oil inclusion complex particles and black goji berry puree can be obtained. With the help of the cyclodextrin-black goji berry seed oil inclusion complex particles, the black goji berry beverage has the advantages of a mellow and delicate taste, smooth mouthfeel, and relatively rich nutrition. At the same time, by using the molecular inclusion technology of cyclodextrin on black goji berry seed oil, the problems of greasiness, astringency, and bitterness caused by adding black goji berry seed oil to black goji berry beverage can also be effectively solved.

[0066] As an example, the mass ratio of cyclodextrin to black goji berry seed oil is (25~35):(15~20), for example, but not limited to, any one of the mass ratios of 25:15, 25:17, 25:20, 30:15, 30:16, 30:17, 30:18, 30:20, 35:15, 35:17 and 35:20, or any range of values ​​between the two.

[0067] In this embodiment, the mass ratio of cyclodextrin and black goji berry seed oil is controlled within the above range so that the two have a more suitable mass ratio. This mass ratio has many advantages: (1) The number of hydrophobic cavities provided by cyclodextrin can fully match the total molecular weight of black goji berry seed oil, thereby improving the encapsulation rate and raw material utilization rate; (2) The inclusion complex particles formed under this ratio have a dense and uniform structure, and the particles are not obviously broken or stuck, which helps the inclusion complex particles to be evenly dispersed in the black goji berry pulp in the future; (3) The host and guest of the inclusion complex are more firmly bound, and the black goji berry seed oil is firmly locked in the cyclodextrin cavity. It is not easy to precipitate during subsequent sterilization and storage, thus solving the problem of off-odor caused by oil oxidation and rancidity from the root.

[0068] As an example, the mass ratio of cyclodextrin to black goji berry seed oil is 30:17.

[0069] In this embodiment, the mass ratio of cyclodextrin and black goji berry seed oil is controlled at a specific point value. This optimal mass ratio has many advantages: (1) The number of hydrophobic cavities provided by cyclodextrin is more matched with the total molecular weight of black goji berry seed oil, which can further improve the encapsulation rate and raw material utilization rate; (2) The particle structure of the formed inclusion complex is more compact and uniform, with less particle breakage and adhesion, which is more conducive to uniform dispersion in black goji berry pulp; (3) The host-guest combination of the inclusion complex is more robust, and the black goji berry seed oil is firmly locked in the cyclodextrin cavity, making it less likely to precipitate during subsequent sterilization and storage, which is more conducive to solving the off-odor caused by oil oxidation and rancidity from the root.

[0070] As an example, in the inclusion treatment step, the treatment temperature is 50°C to 60°C (e.g., but not limited to any one of 50°C, 52°C, 54°C, 56°C, 58°C, and 60°C, or a range between any two), the treatment time is 1 h to 2 h (e.g., but not limited to any one of 1 h, 1.2 h, 1.4 h, 1.6 h, 1.8 h, and 2 h, or a range between any two), the stirring speed is 500 rpm to 1000 rpm (e.g., but not limited to any one of 500 rpm, 600 rpm, 700 rpm, 800 rpm, 900 rpm, and 1000 rpm, or a range between any two); and / or, black goji berry seed oil is added to the cyclodextrin aqueous solution by dropwise addition.

[0071] In this embodiment, the temperature, time and stirring speed of the inclusion treatment are limited to the above range. At the same time, black goji berry seed oil is added to the cyclodextrin aqueous solution by dripping. This process design has many advantages: (1) It can fully expand the cyclodextrin cavity, and the black goji berry seed oil molecules are evenly dispersed and fully enter the cavity, which helps to improve the encapsulation rate of black goji berry seed oil by cyclodextrin. It also makes the particle structure of the formed inclusion complex dense and complete, and the black goji berry seed oil is firmly locked inside the cyclodextrin, which effectively reduces the risk of oil leakage during subsequent sterilization and long-term storage. (2) It can concentrate the average particle size of the obtained inclusion complex particles in the target particle size range of 50 μm to 150 μm, and make the inclusion complex particles without obvious breakage and less adhesion between particles. After adding black goji berry pulp, it can be evenly dispersed, effectively improving the friction in the system, so that the black goji berry beverage has a mellow and delicate taste, a smooth mouthfeel and no obvious particle feel or layering sedimentation. (3) The mild preparation process can retain various effective ingredients to a large extent.

[0072] As an example, step S1 includes: adding cyclodextrin to water at 50°C to 60°C (e.g., but not limited to any one of 50°C, 52°C, 54°C, 56°C, 58°C, and 60°C, or any range between any two) for mixing, wherein the mass-to-volume ratio of cyclodextrin to water is 30 g:(60~80) mL, for example, but not limited to any one of 30 g:60 mL, 30 g:65 mL, 30 g:67 mL, 30 g:68 mL, 30 g:69 mL, 30 g:70 mL, 30 g:75 mL, and 30 g:80 mL, or any range between any two.

[0073] In this embodiment, in step S1, cyclodextrin is added to water at 50°C to 60°C for mixing and the mass-volume ratio of the two is limited to the above range. This helps the cyclodextrin to dissolve efficiently and fully, and also makes the prepared cyclodextrin aqueous solution have a more suitable concentration, which facilitates efficient encapsulation with black goji berry seed oil in the subsequent process.

[0074] As an example, the preheating process includes heating the black goji berry seed oil to 40°C to 50°C under stirring conditions (e.g., but not limited to any one of 40°C, 42°C, 44°C, 46°C, 48°C and 50°C or a range between any two).

[0075] In this embodiment, preheating under the above conditions can effectively break the intermolecular forces of long-chain fatty acids in black goji berry seed oil while ensuring the activity of various active ingredients in the oil, thereby reducing the viscosity of the oil itself (i.e., increasing its fluidity), which helps it to be uniformly dispersed in the cyclodextrin aqueous solution (the more uniform the dispersion, the higher the inclusion rate and the more uniform the particle size of the inclusion complex).

[0076] As an example, the stirring speed in the preheating process is 1500 rpm to 2500 rpm, such as, but not limited to, any one of 1500 rpm, 1750 rpm, 2000 rpm, 2250 rpm and 2500 rpm or any range between two of them.

[0077] As an example, heating black goji berry seed oil also includes adding ethanol to the black goji berry seed oil.

[0078] In this embodiment, the addition of ethanol helps to reduce the viscosity of black goji berry seed oil during preheating, so that it can be more evenly dispersed in the cyclodextrin aqueous solution.

[0079] As an example, the mass ratio of ethanol to black goji berry seed oil is 1:(2.5~10), such as, but not limited to, any one of the mass ratios of 1:2.5, 1:3, 1:5, 1:7, 1:9 and 1:10, or any range between the two.

[0080] In this embodiment, limiting the mass ratio of ethanol to black goji berry seed oil within the above-mentioned range can effectively reduce the viscosity of high-viscosity black goji berry seed oil while ensuring the inclusion rate and effect of cyclodextrin on the black goji berry seed oil; at the same time, the low proportion of ethanol is also easy to remove completely during the subsequent low-temperature drying process.

[0081] It should be noted that the preparation process of black goji berry puree can be carried out in accordance with conventional processes in this field.

[0082] As an example, the preparation process of black goji berry puree includes the following steps: pre-treating the dried black goji berries to remove sand and stems; rehydrating the pre-treated dried black goji berries to allow them to absorb water and return to a plump state; combining the plump black goji berries with the supernatant from the rehydration treatment (rich in anthocyanins and many other water-soluble substances) and pulping them to obtain jam; and then subjecting the jam, after removing the seeds and peels, to colloid milling, homogenization, centrifugation, and high-temperature sterilization to obtain black goji berry puree.

[0083] In this embodiment, the preparation of black goji berry puree according to the above process can effectively remove impurities such as sand from dried black goji berries, so that the prepared black goji berry puree has a better taste.

[0084] As an example, the rehydration soaking process includes: soaking the dried black goji berries three times in sequence, and allowing them to stand for a period of time after each soaking (to remove precipitated impurities and retain the supernatant rich in anthocyanins and other water-soluble substances); in the first soaking, the mass ratio of water to dried black goji berries is 3:1, and the soaking time is 2 hours; in the second soaking, the mass ratio of water to dried black goji berries is 2.5:1, and the soaking time is 1.5 hours; in the third soaking, the mass ratio of water to dried black goji berries is 1.5:1, and the soaking time is 1 hour; and the duration of each standing treatment is no less than 1 hour.

[0085] In this embodiment, the rehydration soaking process described above is carried out, that is, the fruit is slowly absorbing water and expanding by gradually replenishing water in stages, which can reduce the chance of cell rupture due to sudden expansion, thereby reducing the loss rate of active ingredients; at the same time, the soaking is carried out in three batches with different water changes, which can effectively remove impurities such as sand and gravel remaining in the fruit, so that the prepared black goji berry juice has a better taste.

[0086] As an example, before combining the plump black goji berries and the supernatant from the rehydration soaking process, the supernatant is filtered using a 100-mesh filter.

[0087] It should be noted that the seeds in the jam need to be removed before colloid milling, and black goji berry beverages require the addition of cyclodextrin-black goji berry seed oil inclusion complex particles (i.e., black goji berry seed oil will be used). Therefore, the seeds can be recycled and used to prepare black goji berry seed oil, thereby improving the utilization rate of raw materials.

[0088] As an example, in the homogenization process, the pressure of the homogenizer is 35 MPa to 45 MPa.

[0089] As an example, in the centrifugation process, the centrifuge is a horizontal centrifuge.

[0090] As an example, in the high-temperature sterilization process, the processing temperature is 115℃~125℃ and the duration is 3 s~6 s.

[0091] It should be noted that, unless otherwise specified or limited, the steps in the preparation process of black goji berry puree can be carried out in accordance with conventional processes in this field.

[0092] As an example, step S4 includes: adding cyclodextrin-black goji berry seed oil inclusion complex particles, fructose syrup, xylitol and vitamins to black goji berry pulp and mixing to obtain a mixture.

[0093] In this embodiment, cyclodextrin-black goji berry seed oil inclusion complex particles, fructose syrup, xylitol, and vitamins are simultaneously added to the black goji berry pulp to give the final black goji berry beverage a richer taste and more nutrients.

[0094] As an example, the mixture comprises, by mass percentage: 5%–15% cyclodextrin-black goji berry seed oil inclusion complex particles, 2%–7% fructose syrup, 1%–5% xylitol, 0.05%–0.2% vitamins, and the balance being black goji berry puree.

[0095] In this embodiment, the components are configured according to the above-mentioned mass percentages, making the overall beverage formula more reasonable, thereby making it superior in terms of taste, color, aroma and stability.

[0096] As an example, the mixture comprises, by mass percentage: 10% cyclodextrin-black goji berry seed oil inclusion complex particles, 5% fructose syrup, 3% xylitol, 0.1% vitamins, and the balance being black goji berry puree.

[0097] In this embodiment, the components of the black goji berry beverage are further configured according to the above-mentioned mass percentages, making the entire beverage formula more reasonable, thereby making it superior in terms of taste, color, aroma and stability.

[0098] As an example, in the drying process, the processing temperature is 40°C to 50°C (for example, but not limited to any one of 40°C, 42°C, 44°C, 46°C, 48°C and 50°C or any range between two), until the product becomes powder.

[0099] In this embodiment, the drying process involves controlling the temperature within the aforementioned range, which effectively protects the activity of various active ingredients and the integrity of the inclusion structure during the drying process.

[0100] As an example, in the sterilization process, water bath sterilization is used at a temperature of 90℃~92℃ for 35 min~40 min, and the temperature is then lowered to 25℃ after sterilization.

[0101] It should be noted that, for the preparation method of black goji berry beverage, any process or step not specifically described or limited in the method can be carried out in accordance with conventional processes in this field.

[0102] As an example, a process flow diagram of the preparation method of black goji berry beverage can be exemplarily referred to. Figure 1 .

[0103] The features and performance of this application will be further described in detail below with reference to the embodiments.

[0104] Example 1 This application provides a method for preparing a black goji berry beverage, comprising the following steps: Preparation of S0 Black Goji Berry Puree: The dried black goji berries were pre-treated using a vibrating screen to remove sand and stems. The pre-treated berries were then rehydrated to allow them to absorb water and regain their plumpness. Specifically, the berries were soaked three times, with each soak followed by a settling period (to remove sediment and retain the supernatant rich in anthocyanins and other water-soluble substances). In the first soak, the water-to-dried-berries ratio was 3:1, and the soaking time was 2 hours. In the second soak, the ratio was 2.5:1, and the soaking time was 1.5 hours. In the third soak, the ratio was 1.5:1, and the soaking time was 1 hour. Each settling period was 2 hours.

[0105] The supernatants from the three soaking processes were collected and filtered through a 100-mesh screen. The plump black goji berries and the filtered supernatant (rich in anthocyanins and other water-soluble substances) were then combined and pulped to obtain jam. Specifically, the berries were first crushed using a hammer mill (with a built-in 3 mm mesh screen), followed by refining using a double-stage pulper. The jam, after removing seeds and peels, was then subjected to colloid milling, homogenization, centrifugation, and high-temperature sterilization. The homogenizer operated at 40 MPa, the centrifuge was a horizontal centrifuge at 4000 rpm, and the high-temperature sterilization was performed at 121°C for 5 seconds to obtain black goji berry puree.

[0106] S1. 30 g of β-cyclodextrin was added to 68 mL of water at 55℃ and mixed to obtain an aqueous solution of cyclodextrin.

[0107] S2 Add anhydrous ethanol to 17 g of black goji berry seed oil at a mass ratio of 2.7:1, and heat the black goji berry seed oil to 50°C at 1800 rpm. Then, add the preheated black goji berry seed oil dropwise to a 55°C cyclodextrin aqueous solution at 800 rpm for 2 h to allow the black goji berry seed oil to enter the cavity of the cyclodextrin.

[0108] After the S3 inclusion treatment step is completed, the product is dried at 40°C until it becomes powder, resulting in cyclodextrin-black goji berry seed oil inclusion complex particles with an average particle size of 100 μm.

[0109] S4. Cyclodextrin-black goji berry seed oil inclusion complex particles, fructose syrup, xylitol, and vitamin C are added to black goji berry pulp and mixed to obtain a mixture. The mixture comprises, by mass percentage: 10% cyclodextrin-black goji berry seed oil inclusion complex particles, 5% fructose syrup, 3% xylitol, 0.1% vitamin C, and the remainder being black goji berry pulp.

[0110] S5 After the mixture is filled, it is sterilized by water bath sterilization at a temperature of 90°C for 40 minutes. After sterilization, the temperature is lowered to 25°C. Then the sterilized product is packaged.

[0111] Test case The black goji berry beverage prepared in the example was used as a sample, and then 10 consumers were randomly selected to conduct sensory evaluation of the black goji berry beverage. The test scoring table is shown in Table 1, and the test results are summarized in Table 2.

[0112] Table 1

[0113] Table 2

[0114] As can be seen from Table 2, the black goji berry beverage provided in this application embodiment is excellent in terms of taste, color, aroma and stability, with an overall score of no less than 87 points. In particular, it has the advantages of being mellow and delicate in taste, sweet and sour, without graininess, astringency or bitterness, and smooth in the mouth. Compared with traditional black goji berry puree, the taste is greatly improved.

[0115] The embodiments described above are some, but not all, of the embodiments of this application. The detailed description of the embodiments of this application is not intended to limit the scope of the claimed application, but merely to illustrate selected embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of this application without inventive effort are within the scope of protection of this application.

Claims

1. A black goji berry beverage, characterized in that, The product includes cyclodextrin-black goji berry seed oil inclusion complex particles and black goji berry puree. In the cyclodextrin-black goji berry seed oil inclusion complex particles, cyclodextrin is the main component and black goji berry seed oil is the guest component. The cyclodextrin-black goji berry seed oil inclusion complex particles are dispersed in the black goji berry puree.

2. The black goji berry beverage according to claim 1, characterized in that, The black goji berry beverage also includes fructose syrup, xylitol, and vitamins; Optionally, the black goji berry beverage comprises, by weight percentage: 5%~15% of the cyclodextrin-black goji berry seed oil inclusion complex particles, 2%~7% of the fructose syrup, 1%~5% of the xylitol, 0.05%~0.2% of the vitamins, and the balance being the black goji berry puree; Optionally, the black goji berry beverage comprises, by weight percentage: 10% of the cyclodextrin-black goji berry seed oil inclusion complex particles, 5% of the fructose syrup, 3% of the xylitol, 0.1% of the vitamin, and the balance being the black goji berry puree.

3. The black goji berry beverage according to claim 1 or 2, characterized in that, The average particle size of the cyclodextrin-black goji berry seed oil inclusion complex is 50 μm to 150 μm.

4. The black goji berry beverage according to claim 1 or 2, characterized in that, In the cyclodextrin-black goji berry seed oil inclusion complex particles, the cyclodextrin is selected from at least one of β-cyclodextrin, γ-cyclodextrin and hydroxypropyl-β-cyclodextrin; Optionally, the cyclodextrin is selected from β-cyclodextrin.

5. A method for preparing a black goji berry beverage, characterized in that, Includes the following steps: S1 Dissolve cyclodextrin in water to obtain an aqueous solution of cyclodextrin; S2 preheats the black goji berry seed oil, and then adds the preheated black goji berry seed oil to the cyclodextrin aqueous solution under stirring to perform inclusion treatment, so that the black goji berry seed oil enters the cavity of the cyclodextrin. After the inclusion treatment step described in S3 is completed, the product is dried to obtain cyclodextrin-black goji berry seed oil inclusion compound particles. S4. The cyclodextrin-black goji berry seed oil inclusion complex particles are added to black goji berry pulp and mixed to obtain a mixture. S5 Sterilizes the mixture to obtain black goji berry beverage.

6. The method for preparing the black goji berry beverage according to claim 5, characterized in that, The mass ratio of the cyclodextrin to the black goji berry seed oil is (25~35):(15~20); Optionally, the mass ratio of the cyclodextrin to the black goji berry seed oil is 30:

17.

7. The method for preparing the black goji berry beverage according to claim 6, characterized in that, In the encapsulation process, the processing temperature is 50℃~60℃, the processing time is 1 h~2 h, and the stirring speed is 500 rpm~1000 rpm. And / or, the black goji berry seed oil is added to the cyclodextrin aqueous solution by dropwise addition.

8. The method for preparing the black goji berry beverage according to any one of claims 5 to 7, characterized in that, Step S1 includes: adding cyclodextrin to water at 50℃~60℃ for mixing treatment, wherein the mass-volume ratio of the cyclodextrin to the water is 30g:(60~80)mL; And / or, in the drying process, the processing temperature is 40°C to 50°C until the product becomes powder.

9. The method for preparing the black goji berry beverage according to any one of claims 5 to 7, characterized in that, The preheating process includes heating the black goji berry seed oil to 40°C~50°C under stirring conditions. Optionally, before heating the black goji berry seed oil, ethanol may be added to the black goji berry seed oil. Optionally, the mass ratio of the ethanol to the black goji berry seed oil is 1:(2.5~10).

10. The method for preparing the black goji berry beverage according to any one of claims 5 to 7, characterized in that, Step S4 includes: adding the cyclodextrin-black goji berry seed oil inclusion complex particles, fructose syrup, xylitol and vitamins to black goji berry pulp and mixing to obtain a mixture; Optionally, by mass percentage, the mixture comprises: 5%~15% of the cyclodextrin-black goji berry seed oil inclusion complex particles, 2%~7% of the fructose syrup, 1%~5% of the xylitol, 0.05%~0.2% of the vitamins, and the balance being the black goji berry puree; Optionally, the mixture comprises, by mass percentage: 10% of the cyclodextrin-black goji berry seed oil inclusion complex particles, 5% of the fructose syrup, 3% of the xylitol, 0.1% of the vitamin, and the balance being the black goji berry puree.

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