Bamboo and chrysanthemum flavored beverage and preparation method thereof

Abstract

The present application relates to a bamboo and chrysanthemum flavor beverage and a preparation method thereof. Specifically, the present application discloses a bamboo and chrysanthemum flavor beverage, which has high content of effective components of bamboo and chrysanthemum, simple components and excellent color and odor. The present application also discloses a preparation method of the bamboo and chrysanthemum flavor beverage.

Description

Technical Field

[0001] This invention relates to the field of beverage preparation technology, specifically to a bamboo chrysanthemum flavored beverage and its preparation method. Background Technology

[0002] Bamboo leaves are rich in natural health-promoting components and nutrients (such as flavonoids, active polysaccharides, special amino acids, aromatic components, and mineral elements). Chrysanthemums are widely cultivated in my country with a long history. Chrysanthemums mainly contain flavonoids, volatile oils, phenylpropanoids, terpenoids, amino acids, sugars, and trace elements. Modern research shows that both bamboo leaves and chrysanthemums have various health benefits. Summary of the Invention

[0003] The purpose of this invention is to provide a bamboo chrysanthemum flavored beverage and its preparation method.

[0004] In a first aspect, the present invention provides a method for preparing a bamboo chrysanthemum flavored beverage, comprising the following steps:

[0005] 1) Provide bamboo leaf powder, water, and freeze-dried chrysanthemum powder;

[0006] 2) Mix the bamboo leaf powder and the water at a material-to-liquid ratio of 1:30-1:50 g / mL, and let stand for 10-60 minutes to obtain the first mixture;

[0007] 3) Extract the first mixture at 70-90℃ for 1-2 hours under ultrasonic assistance to obtain the second mixture;

[0008] 4) Cool the second mixture to 15-20℃, centrifuge, filter the supernatant to obtain the third mixture;

[0009] 5) The chrysanthemum freeze-dried powder is added to the third mixture at a mass ratio of bamboo leaf powder to chrysanthemum freeze-dried powder of 1-3:1 to obtain the bamboo chrysanthemum flavored beverage.

[0010] In another preferred embodiment, the bamboo leaf powder has one or more characteristics selected from the group consisting of:

[0011] 1) The particle size D60 of the bamboo leaf powder is 8.5-15 μm;

[0012] 2) The flavonoid content of the bamboo leaf powder is 3-5 wt% (preferably 3.4-4.5 wt%).

[0013] In another preferred embodiment, the chrysanthemum freeze-dried powder has one or more characteristics selected from the group consisting of:

[0014] 1) Moisture content: 2wt%-5wt%;

[0015] 2) Flavonoid content: 25mg / g-35mg / g;

[0016] 3) Aqueous solution pH: 6-7.

[0017] In another preferred embodiment, in step 2), the ratio of bamboo leaf powder to water is 1:35-1:45 g / mL.

[0018] In another preferred embodiment, in step 2), the settling time is 30-60 min (preferably 35-55 min, more preferably 40-50 min).

[0019] In another preferred embodiment, in step 3), the ultrasound assistance has one or more features selected from the group consisting of:

[0020] 1) The ultrasonic power is 200W-400W (preferably 250-350W, even better 280-320W);

[0021] 2) The ultrasound time is 5-10 minutes (preferably 7-8 minutes);

[0022] 3) The volume of the first mixture is 10-20L (preferably 14-16L).

[0023] In another preferred embodiment, in step 3), the extraction temperature is 75-85°C; and / or

[0024] The extraction time is 80-100 min.

[0025] In another preferred embodiment, in step 4), the centrifugation process has one or more features selected from the group consisting of:

[0026] 1) The centrifugation speed is 4000rpm-8000rpm, preferably 5000rpm-8000rpm, and more preferably 6000rpm-8000rpm;

[0027] 2) The centrifugation treatment time is 5 min-10 min, preferably 5 min-8 min, and more preferably 5 min-7 min.

[0028] In another preferred embodiment, in step 4), the filtering has one or more features selected from the group consisting of:

[0029] 1) Filter membrane material: polypropylene;

[0030] 2) Pore size: 0.3μm-0.5μm.

[0031] In another preferred embodiment, in step 5), the mass ratio of bamboo leaf powder to chrysanthemum freeze-dried powder refers to the mass ratio of bamboo leaf powder used in step 2) to chrysanthemum freeze-dried powder used in step 5).

[0032] In another preferred embodiment, in step 5), the mass ratio of bamboo leaf powder to chrysanthemum freeze-dried powder is 1-2:1.

[0033] In a second aspect, the present invention provides a bamboo chrysanthemum flavored beverage, which is prepared using the method described in the first aspect of the present invention.

[0034] In another preferred embodiment, the beverage is sugar-free.

[0035] In another preferred embodiment, the beverage is made solely from bamboo leaf powder, water, and freeze-dried chrysanthemum powder.

[0036] In another preferred embodiment, the beverage contains the following ingredients based on its total weight:

[0037] 1) Flavonoids: 0.01-0.03 wt% (preferably 0.02-0.03 wt%, more preferably 0.025-0.03 wt%);

[0038] 2) Water: 90-100 wt% (preferably 95-100 wt%, even better 95-98 wt%).

[0039] In another preferred embodiment, the beverage has a sugar content of ≤0.5wt% (preferably ≤0.4wt%, more preferably ≤0.3wt%).

[0040] It should be understood that, within the scope of this invention, the above-described technical features of this invention and the technical features specifically described below (such as in the embodiments) can be combined with each other to form new or preferred technical solutions. Due to space limitations, they will not be described in detail here. Detailed Implementation

[0041] Through long-term and in-depth research, the inventors have optimized the preparation process to produce a bamboo chrysanthemum flavored beverage that combines high content of effective bamboo chrysanthemum components, simple composition, and excellent color and aroma. Based on this, the inventors completed this invention.

[0042] This invention uses the above two raw materials in a reasonable ratio, and utilizes ultrasonic-assisted temperature-controlled extraction and low-temperature centrifugation processes to maximize the retention of active ingredients and flavor, thereby preparing a healthy beverage with a distinct bamboo and chrysanthemum flavor.

[0043] Compared with the prior art, the present invention has the following main advantages:

[0044] (1) The method described in this invention can maximize the preservation of the active ingredients and flavor of bamboo chrysanthemum;

[0045] (2) The method described in this invention uses simple raw materials, so that the resulting bamboo chrysanthemum flavored beverage is basically sugar-free, making it safer and healthier, and especially suitable for people with high blood sugar.

[0046] (3) The raw material used in this invention, bamboo leaves, can relieve thirst and promote urination, while chrysanthemum can dispel wind and clear heat, calm the liver and improve eyesight, and clear heat and detoxify. Therefore, the beverage made from it has good health benefits and is more suitable for drinking in spring and summer.

[0047] The present invention will be further illustrated below with reference to specific embodiments. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. Experimental methods in the following embodiments, unless otherwise specified, are generally performed under conventional conditions or as recommended by the manufacturer. Unless otherwise stated, percentages and parts are by weight.

[0048] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as are familiar to those skilled in the art. Furthermore, any methods and materials similar to or equivalent to those described herein may be applied to the methods of this invention. The preferred embodiments and materials described herein are for illustrative purposes only.

[0049] General testing methods

[0050] Flavonoid content

[0051] The absorbance was determined using the sodium nitrite-aluminum chloride-sodium hydroxide colorimetric method, with rutin as the standard, at 510 nm. (y = 0.0025x + 0.1459R) 2 =0.9998)

[0052] Color, smell, taste, texture

[0053] Scoring Criteria: A panel of 25 food industry professionals with sensory evaluation experience (aged 25-45, 15 men and 10 women) will evaluate the performance indicators of the products based on visual, gustatory, and olfactory senses, according to the scoring criteria below. The total score will be calculated using the following formula: Total Score = Color × 10% + Odor × 30% + Taste × 30% + Texture × 30%. The final score will be the average score of the 25 sensory personnel.

[0054]

[0055] Sugar content

[0056] According to GB 5009.8-2023, Method 1: when the sample weight is 10g and the volume is 100mL, the method detection limit for fructose, glucose, sucrose, maltose, and lactose is 0.2g / 100g, and the quantitation limit is 0.5g / 100g. A 500ml bottle of beverage can be labeled "0 sugar" if the total sugar content is ≤2.5g (i.e., ≤0.5g per 100ml).

[0057] Preparation and characterization of the beverage of the present invention

[0058] I. Formula

[0059] Each liter of beverage contains the following components by weight, in grams.

[0060] Purified water: 1000

[0061] Bamboo leaf powder: 2-5

[0062] Chrysanthemum freeze-dried powder: 2-5

[0063] It should be understood that the above results are after dilution with water.

[0064] II. Process Flow

[0065] Bamboo leaf powder screening → water addition and settling → ultrasonic-assisted extraction → cooling and centrifugation → filtration → addition of chrysanthemum freeze-dried powder for blending → sterilization → aseptic filling → cooling

[0066] 1. Bamboo leaf powder screening

[0067] Bamboo leaf powder was extracted under the following conditions:

[0068] (1) Variety: Cizhu bamboo leaves

[0069] (2) Particle size: D60 = 8.5-15μm

[0070] (3) Flavonoid content: ≥3.4wt%, specifically 3.4-4.5wt%.

[0071] Compared to bamboo leaves (with an average flavonoid content of about 2 wt%), the bamboo leaf powder of this invention has a flavonoid content that is about 70% higher.

[0072] 2. Add water and let stand

[0073] Bamboo leaf powder is added to water at a ratio of 1:30-1:50 g / mL (specifically 1:40 g / mL, i.e., 1 g of bamboo leaf powder is added to 40 mL of water) and then submerged in water. After this process, the bamboo leaf powder is allowed to stand and fully contact the water, thereby improving the flavonoid dissolution efficiency.

[0074] The absorbance was determined using the sodium nitrite-aluminum chloride-sodium hydroxide colorimetric method, with rutin as the standard, at 510 nm. (y = 0.0025x + 0.1459R) 2 =0.9998)

[0075] Table 1 shows the flavonoid content in the mixture after standing for different times.

[0076] Table 1

[0077] resting time Flavonoid content (μg / ml) 0min 59.24 15min 64.44 30min 74.84 45min 88.84 60min 78.44

[0078] As shown in Table 1, the flavonoid content is highest when the standing time is 45 minutes.

[0079] 3. Ultrasonic-assisted extraction

[0080] Bamboo leaf flavonoids are the most important active ingredients in bamboo leaves. The ultrasound-assisted extraction method requires simple equipment and is easy to operate. Furthermore, the cavitation, mechanical, and thermal effects generated by ultrasound can destroy plant cell walls and accelerate the dissolution of bamboo leaf flavonoids in water.

[0081] The mixture obtained by standing for 45 minutes as described above was subjected to ultrasonic extraction under the following conditions.

[0082] Extraction time: 1-2 hours, specifically 1.4-1.5 hours.

[0083] Extraction temperature: 50-100℃

[0084] Ultrasonic power: 200W-400W, specifically 300W

[0085] Ultrasound time: 5-10 minutes, specifically 8 minutes

[0086] Mixed liquid volume: 10-20L, such as 14-16L, specifically 15L

[0087] Table 2 shows the performance scores of the mixtures obtained under different ultrasonic extraction conditions.

[0088] Table 2

[0089] Extraction temperature / °C Color odor taste taste Total Score 50 3.00 2.57 2.00 2.43 2.40 60 3.00 2.71 2.43 2.43 2.57 70 3.14 2.71 2.71 2.86 2.80 80 3.00 3.14 2.71 3.00 2.96 90 3.00 2.86 2.71 2.57 2.74 100 3.14 2.86 2.43 2.43 2.63

[0090] Note: The total score was calculated based on four dimensions: color, odor, taste, and mouthfeel. The formula was: Total Score = Color × 10% + Odor × 30% + Taste × 30% + Mouthfeel × 30%. The final score was the average score from 25 sensory personnel.

[0091] As shown in Table 2, the sensory evaluation score was highest when the extraction temperature was 80℃.

[0092] 4. Cooling and centrifugal filtration

[0093] To avoid the loss of bamboo flavor due to the heat generated during centrifugation, the extract obtained from ultrasonic extraction at 80℃ is rapidly cooled to 15-20℃ (cooling method is plate cooling, specific process parameters are: extract flow rate 0.5-1.2m / s; cooling water flow rate: 1-1.5m / s), centrifuged (specific process parameters are: 4000-8000rpm, 5-10min), and the supernatant is filtered (specific process parameters are: filter membrane material: polypropylene, pore size: 0.3μm-0.5μm).

[0094] Table 3 shows the performance ratings of the mixtures obtained by centrifugation and filtration after cooling or without cooling.

[0095] Table 3

[0096]

[0097] Note: The total score was calculated based on four dimensions: color, odor, taste, and mouthfeel. The formula was: Total Score = Color × 10% + Odor × 30% + Taste × 30% + Mouthfeel × 30%. The final score was the average score from 25 sensory personnel.

[0098] As shown in Table 3, compared with the product obtained by centrifugation and filtration without cooling, the product obtained by centrifugation and filtration after cooling in this invention has a significantly higher total score.

[0099] 5. Add chrysanthemum freeze-dried powder to the mixture.

[0100] Chrysanthemum freeze-dried powder has the following characteristics:

[0101] 1) Moisture content: 2wt%-5wt%

[0102] 2) Flavonoid content: 25mg / g-35mg / g

[0103] 3) Aqueous solution pH: 6-7

[0104] Chrysanthemum freeze-dried powder has no odor, has a distinct chrysanthemum aroma, good solubility, and high clarity after dissolution.

[0105] Specifically, the chrysanthemum freeze-dried powder was added directly to the mixture obtained by cooling, centrifugation and filtration as shown in Table 5 according to the mass ratio.

[0106] Table 5 shows the performance scores of products obtained by different compounding ratios of bamboo leaf powder and chrysanthemum freeze-dried powder.

[0107] Table 5

[0108] Bamboo leaf powder: Chrysanthemum freeze-dried powder Color odor taste taste Total Score 1:1 3.25 3.38 3.50 3.00 3.29 1:2 3.25 3.00 2.75 2.88 2.91 2:1 3.25 3.25 2.88 2.88 3.03 1:0 3.25 2.50 2.38 2.38 2.50

[0109] Note: The total score was calculated based on four dimensions: color, odor, taste, and mouthfeel. The formula was: Total Score = Color × 10% + Odor × 30% + Taste × 30% + Mouthfeel × 30%. The final score was the average score from 25 sensory personnel.

[0110] As shown in Table 5, when bamboo leaf powder and chrysanthemum freeze-dried powder are mixed in a 1:1 mass ratio, an aroma-enhancing effect can be achieved. The product has both the delicate fragrance of chrysanthemum and the refreshing aroma of bamboo leaves, and the overall sensory evaluation score is the highest.

[0111] Therefore, a product with a mass ratio of bamboo leaf powder to chrysanthemum freeze-dried powder of 1:1 was used for subsequent steps.

[0112] Before sterilization, the product of bamboo leaf powder and chrysanthemum freeze-dried powder in a 1:1 mass ratio was diluted with water to 1000 mL. It should be understood that the test results described in this invention are all results before dilution with water.

[0113] 6. Sterilization: High-temperature instantaneous sterilization.

[0114] 7. Aseptic filling: Pour the liquid into sterilized beverage bottles and screw on the caps.

[0115] 8. Cooling: Quickly cool the filled product to room temperature and then label it.

[0116] 9. Packaging: inkjet printing, boxing, and warehousing.

[0117] Comparative Example 1 Beverage C1

[0118] The process is the same as above, except that ultrasonic-assisted extraction and cooling treatment before centrifugation are not performed. Instead, the bamboo leaf powder is left to stand in water for 45 minutes before being directly centrifuged, filtered, and mixed with chrysanthemum freeze-dried powder (the mass ratio of bamboo leaf powder to chrysanthemum freeze-dried powder is 1:1).

[0119] The beverage obtained by this invention and the beverage C1 obtained by Comparative Example 1 were scored in four dimensions as above: color, aroma, taste and mouthfeel. The total score was calculated as follows: Total score = Color × 10% + Aroma × 30% + Taste × 30% + Mouthfeel × 30%. The results are shown in Table 6.

[0120] Table 6

[0121] Color odor taste taste Total Score The beverage obtained by this invention 3.25 3.38 3.50 3.00 3.29 Beverage C1 obtained in Comparative Example 1 3.43 2.00 2.29 2.43 2.36

[0122] Table 6 shows that the aroma scores of the products differed the most after ultrasonic-assisted extraction and cooling treatment. This may be because ultrasonic-assisted extraction improved the dissolution of aroma substances; cooling treatment before centrifugation prevented the loss of flavor substances caused by prolonged exposure of the extract to high temperatures; there was a certain difference in taste scores, as smell and taste have a certain synergistic effect, and when smell is affected, it will affect the taste experience; in terms of color, the scores were similar.

[0123] The flavonoid content of the beverage and beverage C1 of this invention is shown in Table 7 after testing.

[0124] Table 7

[0125] name This invention beverage Beverage C1 Total flavonoid content 0.028wt% 0.017wt%

[0126] The sugar content in the beverage obtained by this invention was tested and the result was "not detected".

[0127] All documents mentioned in this invention are incorporated herein by reference as if each document were individually incorporated by reference. Furthermore, it should be understood that after reading the foregoing teachings of this invention, those skilled in the art can make various alterations or modifications to this invention, and these equivalent forms also fall within the scope defined by the appended claims.

Claims

1. A method for preparing a bamboo chrysanthemum flavored beverage, characterized in that, Includes the following steps: 1) Provide bamboo leaf powder, water, and freeze-dried chrysanthemum powder; 2) Mix the bamboo leaf powder and the water at a material-to-liquid ratio of 1:30-1:50 g / mL, and let stand for 10-60 minutes to obtain the first mixture; 3) Extract the first mixture at 70-90℃ for 1-2 hours under ultrasonic assistance to obtain the second mixture; 4) Cool the second mixture to 15-20℃, centrifuge, filter the supernatant to obtain the third mixture; 5) The chrysanthemum freeze-dried powder is added to the third mixture at a mass ratio of bamboo leaf powder to chrysanthemum freeze-dried powder of 1-3:1 to obtain the bamboo chrysanthemum flavored beverage.

2. The method as described in claim 1, characterized in that, The bamboo leaf powder has one or more characteristics selected from the group consisting of: 1) The particle size D60 of the bamboo leaf powder is 8.5-15 μm; 2) The flavonoid content of the bamboo leaf powder is 3-5 wt%.

3. The method as described in claim 1, characterized in that, The chrysanthemum freeze-dried powder has one or more characteristics selected from the group consisting of: 1) Moisture content: 2wt%-5wt%; 2) Flavonoid content: 25mg / g-35mg / g; 3) Aqueous solution pH: 6-7.

4. The method as described in claim 1, characterized in that, In step 3), the ultrasound-assisted procedure has one or more features selected from the group consisting of: 1) Ultrasonic power is 200W-400W; 2) The ultrasound time is 5-10 minutes; 3) The volume of the first mixture is 10-20L.

5. The method as described in claim 1, characterized in that, In step 3), the extraction temperature is 75-85℃; and / or The extraction time is 80-100 min.

6. The method as described in claim 1, characterized in that, In step 5), the mass ratio of bamboo leaf powder to chrysanthemum freeze-dried powder is 1-2:

1.

7. A bamboo-chrysanthemum flavored beverage, characterized in that, The beverage is prepared using the method described in claim 1.

8. The beverage as described in claim 7, characterized in that, The beverage contains no sugar.

9. The beverage as described in claim 7, characterized in that, Based on the total weight of the beverage, the beverage contains the following ingredients: 1) Flavonoids: 0.01-0.03 wt%; 2) Water: 90-100 wt%.

10. The beverage as described in claim 7, characterized in that, The sugar content of the beverage is ≤0.5wt%.

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