Method for preparing five-juice drink by synergistic effect of enzymolysis and ultra-high pressure

Abstract

The present application belongs to the technical field of health food processing, and particularly relates to a method for preparing five-juice drink by enzymolysis and ultra-high pressure. The present application develops a method for preparing five-juice drink which can maximize the retention and improvement of active ingredients, improve the antioxidant capacity and improve the taste. The method comprises the following steps: destroying the cell wall structure by using a composite enzyme preparation, releasing the original natural sugar in the cell, improving the palatability of the five-juice drink, and then wet ultrafine grinding and ultra-high static pressure to fully break the fruit fiber and cell wall, release more active substances, improve the extraction rate of active substances, and make the five-juice drink have high antioxidant capacity. The method for preparing five-juice drink provided by the present application not only significantly enhances the antioxidant activity of the five-juice drink, but also improves the taste and nutritional quality, is suitable for industrial production, and has good industrialization prospect.

Description

Technical Field

[0001] This invention belongs to the field of health food processing technology, specifically relating to a method for preparing five-juice beverage by enzymatic hydrolysis combined with ultra-high pressure. Background Technology

[0002] Five-Juice Drink originates from the *Wenbing Tiaobian* (Treatise on Warm Diseases) and is a classic formula based on the principle of food and medicine sharing the same origin. It's a traditional Chinese herbal beverage primarily made from pear, water chestnut, lotus root, reed rhizome, and ophiopogon japonicus. In Traditional Chinese Medicine (TCM) theory, these ingredients are generally considered sweet and cold in nature, with the main functions of nourishing yin, generating fluids, and quenching thirst. Clinically, Five-Juice Drink is widely used to treat various diseases, including exogenous diseases, thirst, digestive system diseases, respiratory system diseases, and infectious diseases. Modern research has further discovered that Five-Juice Drink possesses multiple pharmacological effects, including anti-oxidation, liver protection, anti-inflammation, and fever reduction. Modern people often experience "yin deficiency and excessive fire" due to staying up late, prolonged exposure to electronic screens, and spicy diets, resulting in symptoms of "body fluid damage" such as dry mouth, throat discomfort, and dry skin. The effects of Five-Juice Drink precisely target these sub-health conditions, providing internal and external nourishment. Five-Juice Drink, a modern beverage that blends traditional health concepts, caters to consumers' demand for healthy drinks. Its refreshing and sweet taste has made it popular with consumers.

[0003] In traditional five-juice beverage recipes, there are no strict fixed ratio requirements. Developing five-juice beverages requires both preserving the essence of the traditional recipe and improving the palatability of the beverage. Traditional preparation methods often employ simple processes such as boiling, juicing, and filtering, which have the following problems: (1) Antioxidant components such as polyphenols and flavonoids in the raw materials are easily lost during processing; (2) Fruit pulp fibers and cell walls are not fully broken down, resulting in a low extraction rate of active substances; (3) The finished product has a rough texture, and its sweetness depends on added sugar, which does not meet the needs of modern healthy beverages. Therefore, how to improve the effective components and palatability of five-juice beverages is currently a research challenge.

[0004] Patent document CN110115326A discloses a five-juice health drink that is both food and medicine, with the optimal ratio being: 1 part pear juice (1.1g / ml), 1 part lotus root juice (0.6g / ml), 1 part water chestnut juice (0.6g / ml), 1 part Ophiopogon japonicus juice (0.6g / ml), and 1 part reed rhizome juice (0.6g / ml). This five-juice health drink not only has the effects of quenching thirst, moistening the lungs and relieving cough, and clearing heat and relieving summer heat, but it is also a beverage with good sensory qualities, including good color, harmonious aroma, light fragrance, uniform texture, no sediment, suitable taste, and no astringent taste. It overcomes the defect that the raw materials used are limited by their obvious seasonality.

[0005] Patent document CN104137972A discloses a functional food product made from the fresh juice of several medicinal and edible herbs. This functional food product uses microwave extraction, enzymatic hydrolysis, and membrane separation techniques to obtain fresh juice from the raw materials of the "Five Juices Drink". The fresh juice is then processed into tea, granules, tablets, capsules, and beverages through high-temperature instantaneous sterilization, vacuum drying, and spray drying techniques. This product solves the shortcomings of traditional "Five Juices Drink", such as short shelf life, unstable quality, easy loss of effective ingredients, and inconvenient consumption. It is a modern pharmaceutical product that can retain the original flavor of the fresh juice of these medicinal and edible herbs, has a long shelf life, stable quality, better preservation of effective ingredients, and is convenient to take.

[0006] However, current five-juice beverage products still suffer from low antioxidant activity and unstable efficacy. Therefore, researching and developing a five-juice beverage product with high antioxidant properties is of great significance for promoting traditional Chinese medicine formulas and developing functional beverages. Summary of the Invention

[0007] To address the shortcomings of existing technologies, this invention provides a method for preparing a five-juice beverage using enzymatic hydrolysis and ultra-high pressure. This method utilizes a combination of wet ultra-fine grinding and moderate enzymatic hydrolysis to extract juice from dried pears, water chestnuts, lotus roots, reed rhizomes, and ophiopogon japonicus. This effectively increases the polyphenol and flavonoid content of the five-juice beverage, thereby enhancing its antioxidant properties. This method is of great significance for promoting traditional Chinese medicine formulas and developing functional beverages.

[0008] To achieve the above objectives, the present invention provides the following technical solution: This invention provides a method for preparing a five-juice beverage using enzymatic hydrolysis and ultra-high pressure, comprising the following steps: Step S1: Wash, peel, and cut the raw materials into blocks. Add drinking water to the raw material blocks and pre-crush them with a chopper to obtain a coarse slurry. After mixing the raw material blocks with drinking water, an additional heating operation can be performed. Heat at 90-95 ℃ for 2-6 minutes and then crush. Step S2: Add a compound enzyme preparation to the crude slurry obtained in step S1 and perform enzymatic hydrolysis. Step S3: Heat the enzyme hydrolysate obtained in step S2 to inactivate the enzyme. Step S4: Add xanthan gum and isoascorbic acid to the enzyme-inactivated slurry obtained in step S3 for preparation; Step S5: The slurry obtained in step S4 is subjected to wet ultrafine pulverization to obtain a fine slurry. Step S6: The fine slurry obtained in step S5 is subjected to ultra-high static pressure treatment to obtain the finished product.

[0009] Furthermore, the raw materials include the following components and their proportions: 35-45 portions of fresh pears, 45-55 portions of fresh water chestnuts, 20-30 portions of fresh lotus roots, 4-6 portions of dried reed rhizome, and 0.5-2 portions of dried Ophiopogon japonicus.

[0010] Preferably, the pretreatment method for the pear is as follows: select fresh pears with yellow peel, moderate size and no cracks, wash them clean, peel and core them, cut them into small pieces of 2-3 cm in size, and immerse them in water containing 0.1% isoascorbic acid for 10 minutes for color protection treatment. After color protection is completed, rinse them 2-3 times with sterile water.

[0011] Preferably, the pretreatment method for water chestnuts is as follows: select fresh water chestnuts that are of moderate firmness and have no surface damage, wash them clean, peel them, and then cut them into small pieces of 1-2 cm in size.

[0012] Preferably, the pretreatment method for lotus root is as follows: select crisp lotus root that is moderately soft and has no surface damage, wash it clean, peel it, cut it into small pieces of 2-3 cm in size, and immerse it in water containing 0.1% isoascorbic acid for 10 minutes for color protection treatment. After color protection is completed, rinse it with sterile water 2-3 times.

[0013] Preferably, the pretreatment method for the reed rhizome is as follows: select dried reed rhizomes with uniform texture and intact epidermis, wash them with running water, and then soak them in sterile water for 20 minutes.

[0014] Preferably, the pretreatment method for Ophiopogon japonicus is as follows: select dried Ophiopogon japonicus with a firm structure and no surface damage, wash it with running water, and then soak it in sterile water for 20 minutes.

[0015] Further, in step S1, the ratio of raw material block to drinking water is 1g:(2-4)mL, and the heating conditions are: heating at a temperature of 90-95℃ for 2-6 minutes.

[0016] Furthermore, the compound enzyme preparation in step S2 is composed of pectinase and cellulase mixed in a mass ratio of 1:1, and the amount of the compound enzyme preparation added is 0.05~0.1% of the juice mass.

[0017] Furthermore, the enzymatic hydrolysis conditions in step S2 are: enzymatic hydrolysis for 30-40 min at a temperature of 40-50 ℃.

[0018] Furthermore, the enzyme inactivation conditions in step S3 are: treatment at a temperature of 80-90 ℃ for 5-10 min.

[0019] Further, in step S4, the amount of xanthan gum added is 0.005-0.2% of the sample mass, and the amount of isoascorbic acid added is 0.01-0.05% of the sample mass.

[0020] Furthermore, the conditions for wet ultrafine grinding in step S5 are: rotation speed of 6000-8000 r / min, processing time of 10-20 min, and particle size of 50-200 μm after grinding.

[0021] Furthermore, the conditions for ultra-high static pressure in step S6 are: pressure 400-500 MPa, and pressure holding time 10-20 min.

[0022] Furthermore, pear peel enzymatic hydrolysate is added to the slurry before step S5, and the amount of pear peel enzymatic hydrolysate added is 10-30% of the total volume of the slurry.

[0023] Further, the preparation method of the pear peel enzymatic hydrolysate is as follows: collect the pear peel from step S1, crush it to obtain a pear peel mixture, then add drinking water, stir evenly, add compound enzyme preparation, heat in a water bath at 40-50 ℃ for 1-2 h, filter, and take the supernatant to obtain the solution.

[0024] Furthermore, the ratio of the pear peel mixture to drinking water is 1 g: (4-6) mL, the compound enzyme preparation is composed of pectinase and cellulase mixed in a mass ratio of 1:1, and the amount of the compound enzyme preparation added is 0.05-0.1% of the mass of the pear peel mixture.

[0025] Furthermore, the present invention also claims protection for the five-juice drink prepared by the enzymatic hydrolysis synergistic ultra-high pressure preparation method.

[0026] This invention provides a method for preparing a five-juice beverage that can maximize the retention and enhancement of active ingredients, improve antioxidant capacity, and enhance taste. It innovatively adopts a combination process that combines wet ultrafine grinding and enzymatic hydrolysis technology to achieve whole fruit juicing, efficient extraction of phenolic substances, and natural enhancement of product sweetness.

[0027] This invention utilizes wet ultrafine grinding and ultra-high static pressure to thoroughly break down fruit pulp fibers and cell walls, releasing more active substances and increasing their extraction rate. Furthermore, ultra-high static pressure non-thermal processing maximizes the retention of polyphenols, flavonoids, and other antioxidant components in the five-juice drink, giving it high antioxidant properties. Finally, pectinase breaks down pectin molecules into soluble monosaccharides such as galacturonic acid, and cellulase disrupts cell wall structure, releasing naturally occurring sugars within the cells, such as fructose and glucose. Enzymatic hydrolysis not only increases sweetness but also reduces viscosity, improving palatability. This method significantly enhances the antioxidant activity of the five-juice drink while effectively improving its taste and nutritional quality, making it suitable for industrial production and possessing promising industrial application prospects. Additionally, the inventors have discovered that pear peel also contains abundant nutrients. This invention, by mixing pear peel enzymatic hydrolysate with the prepared slurry, further enhances the nutritional value and taste of the five-juice drink.

[0028] Compared with existing technologies, the method for preparing five-juice beverage by enzymatic hydrolysis combined with ultra-high pressure provided by the present invention has the following advantages: (1) The method for preparing five-juice drink by enzymatic hydrolysis and ultra-high pressure provided by the present invention is to combine wet ultra-micro pulverization with ultra-high static pressure to fully destroy the plant cell wall, release antioxidant substances such as polyphenols and flavonoids, and significantly improve the antioxidant performance of five-juice drink.

[0029] (2) The moderate enzymatic hydrolysis in the method for preparing five-juice drink by synergistic ultra-high pressure provided by the present invention not only further extracts active ingredients, but also decomposes some cellulose and pectin into soluble sugars, naturally increasing sweetness and reducing the use of added sugars.

[0030] (3) The method for preparing five-juice drink by enzymatic hydrolysis and ultra-high pressure provided by the present invention utilizes all fruits in the preparation process, generates no waste residue, and conforms to the concept of green processing; and the finished product has a delicate taste, natural color and rich nutrition, and has good market application prospects. Attached Figure Description

[0031] Figure 1 is a bar chart comparing the total flavonoid content of the five-juice drinks in each group.

[0032] Figure 2 is a bar chart comparing the total polyphenol content of the five-juice drinks in each group. Detailed Implementation

[0033] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0034] Example 1: Preparation of Five-Juice Drink Step S1: Take 40 g of pear, 50 g of water chestnut, 25 g of lotus root, 5 g of reed rhizome, and 1 g of ophiopogon japonicus. Wash, peel, and cut them into chunks to obtain raw material chunks. Add drinking water to the raw material chunks. The ratio of raw material chunks to drinking water is 1 g: 3 mL. Then heat at 95 ℃ for 2 min. After heating, put the mixture into a chopper for coarse grinding to obtain a coarse slurry. Step S2: Add a compound enzyme preparation to the crude slurry obtained in step S1 for enzymatic hydrolysis. The compound enzyme preparation is composed of pectinase and cellulase mixed in a mass ratio of 1:1. The amount of the compound enzyme preparation added is 0.07% of the juice mass. Enzymatic hydrolysis is carried out at a temperature of 45 ℃ for 35 min. Then, the enzyme is inactivated by treatment at a temperature of 85 ℃ for 7 min. Step S4: Add xanthan gum and isoascorbic acid to the slurry obtained in step S3. The amount of xanthan gum added is 0.1% of the slurry mass, and the amount of isoascorbic acid added is 0.02% of the slurry mass. Stir until homogeneous. Step S5: Place the slurry obtained in step S4 into an ultrafine grinding equipment for wet ultrafine grinding treatment at a speed of 7000 r / min for 15 min, and collect the fine slurry. Step S6: The fine slurry obtained in step S5 is subjected to ultra-high static pressure treatment at a pressure of 450 MPa for a holding time of 15 min to obtain the finished product.

[0035] Example 2: Preparation of Five-Juice Drink Step S1: Take 35 g of pear, 45 g of water chestnut, 20 g of lotus root, 4 g of reed rhizome, and 0.5 g of ophiopogon japonicus. Wash, peel, and cut them into chunks to obtain raw material chunks. Add drinking water to the raw material chunks. The ratio of raw material chunks to drinking water is 1 g: 3 mL. Then heat at 95 ℃ for 2 min. After heating, put the mixture into a chopper for coarse grinding to obtain a coarse slurry. Step S2: Add a compound enzyme preparation to the crude slurry obtained in step S1 for enzymatic hydrolysis. The compound enzyme preparation is composed of pectinase and cellulase mixed in a mass ratio of 1:1. The amount of the compound enzyme preparation added is 0.05% of the juice mass. Enzymatic hydrolysis is carried out at a temperature of 45 ℃ for 35 min. Then, the enzyme is inactivated by treatment at a temperature of 85 ℃ for 7 min. Step S4: Add xanthan gum and isoascorbic acid to the slurry obtained in step S2. The amount of xanthan gum added is 0.1% of the slurry mass, and the amount of isoascorbic acid added is 0.02% of the slurry mass. Stir until homogeneous. Step S5: Place the slurry obtained in step S4 into an ultrafine grinding equipment for wet ultrafine grinding treatment at a speed of 7000 r / min for 15 min, and collect the fine slurry. Step S6: The fine slurry obtained in step S5 is subjected to ultra-high static pressure treatment at a pressure of 400 MPa for a holding time of 10 min to obtain the finished product.

[0036] Example 3: Preparation of Five-Juice Drink Step S1: Take 45 g of pear, 55 g of water chestnut, 30 g of lotus root, 6 g of reed rhizome, and 2 g of ophiopogon japonicus. Wash, peel, and cut them into chunks to obtain raw material chunks. Add drinking water to the raw material chunks. The ratio of raw material chunks to drinking water is 1 g: 3 mL. Then heat at 95 ℃ for 2 min. After heating, put the mixture into a chopper for coarse grinding to obtain a coarse slurry. Step S2: Add a compound enzyme preparation to the crude slurry obtained in step S1 for enzymatic hydrolysis. The compound enzyme preparation is composed of pectinase and cellulase mixed in a mass ratio of 1:1. The amount of the compound enzyme preparation added is 0.1% of the juice mass. Enzymatic hydrolysis is carried out at a temperature of 45 ℃ for 35 min. Then, the enzyme is inactivated by treatment at a temperature of 85 ℃ for 7 min. Step S4: Add xanthan gum and isoascorbic acid to the slurry obtained in step S2. The amount of xanthan gum added is 0.1% of the slurry mass, and the amount of isoascorbic acid added is 0.02% of the slurry mass. Stir until homogeneous. Step S5: Place the slurry obtained in step S4 into an ultrafine grinding equipment for wet ultrafine grinding treatment at a speed of 7000 r / min for 15 min, and collect the fine slurry. Step S6: The fine slurry obtained in step S5 is subjected to ultra-high static pressure treatment at a pressure of 500 MPa for a holding time of 20 min to obtain the finished product.

[0037] Example 4: Preparation of a high-antioxidant five-juice drink containing pear peel enzymatic hydrolysate Step S1: Take 40 g of pear, 50 g of water chestnut, 25 g of lotus root, 5 g of reed rhizome, and 1 g of ophiopogon japonicus. Wash, peel, and cut them into pieces. Collect the peeled pear skins for later use. Add drinking water to the raw material pieces at a ratio of 1 g to 3 mL. Heat at 95 ℃ for 2 minutes. Chop and coarsely grind to obtain a coarse slurry. Step S2: Add the compound enzyme preparation (pectinase + cellulase 1:1, added amount 0.07% of the juice mass) to the crude slurry, enzymatically hydrolyze at 45 ℃ for 35 min; inactivate the enzyme at 85 ℃ for 7 min to obtain the enzyme-inactivated slurry; Step S2-1: Preparation of pear peel enzymatic hydrolysate: Collect the pear peel from S1, crush it to obtain a pear peel mixture, add water at a material-to-liquid ratio of 1 g:5 mL, add the same amount of compound enzyme preparation, the amount added is 0.06% of the pear peel mass, enzymatic hydrolyze in a water bath at 45 ℃ for 2 h, filter and take the supernatant. Step S4: Mix the enzyme-inactivated slurry with the pear peel enzymatic hydrolysate, with the amount of pear peel enzymatic hydrolysate added being 20% ​​of the total volume of the prepared slurry; after mixing, add xanthan gum (0.1% of the mass of the mixed slurry) and isoascorbic acid (0.02% of the mass of the mixed slurry) and stir to prepare the prepared slurry; Step S5: Prepare the slurry and perform wet ultrafine grinding: 7000 r / min, 15 min, to obtain a fine slurry; Step S6: Hold at 450 MPa ultra-high static pressure for 15 minutes to obtain the finished product.

[0038] Comparative Example 1: Preparation of Traditional Five-Juice Drink Step S1: Take 40 g of pear, 50 g of water chestnut, 25 g of lotus root, 5 g of reed rhizome, and 1 g of ophiopogon japonicus. Wash, peel, and cut them into chunks to obtain raw material chunks. Add drinking water to the raw material chunks. The ratio of raw material chunks to drinking water is 1 g: 3 mL. Then boil and simmer for 30 minutes, stirring 3 times to obtain a mixture. After heating, put the mixture into a chopper and juice it for 3 minutes. Collect the juice and filter it using a 200-mesh filter bag to remove larger fruit pulp particles and fibers to obtain filtrate. Step S2: Add xanthan gum and isoascorbic acid to the filtrate obtained in step S1. The amount of xanthan gum added is 0.1% of the mass of the filtrate, and the amount of isoascorbic acid added is 0.02% of the mass of the filtrate. After stirring evenly, homogenize at 2000 r / min for 3 min, then sterilize at 85 ℃ for 15 min, and cool to obtain the finished product.

[0039] Experiment Example 1: Detection of the Effective Components of Five-Juice Drink 1. Experimental Samples: The five-juice drinks prepared in Examples 1, 2, 3, 4 and Comparative Example 1.

[0040] 2. Experimental methods: The total flavonoid and total polyphenol content of the five-juice drinks prepared in Examples 1, 2, 3, 4 and Comparative Example 1 were tested.

[0041] Spectrophotometric determination of total flavonoids: Accurately weigh rutin standard and dissolve it in ethanol to prepare a rutin standard solution with a concentration of 0.2 mg / mL. Pipette 0.0, 0.4, 0.8, 1.2, 1.6, and 2.0 mL of the rutin standard solution into separate 10 mL volumetric flasks. Add 0.4 mL of 5% NaNO₂ solution, shake well, let stand for 5 min, then add 0.4 mL of 10% Al(NO₃)₃ solution, shake well, and let stand. Plot a standard curve with rutin mass (mg) on ​​the x-axis and absorbance on the y-axis. Then, determine the flavonoid content in the Five-Juice Drink using the same procedure.

[0042] The total polyphenol content was determined using the Folin-Ciocalteu colorimetric method: Gallic acid was used as a reference standard to prepare a 100 μg / mL standard stock solution. 0.0, 0.2, 0.4, 0.6, 0.8, 1.0, and 1.2 mL of each solution were placed in 10 mL volumetric flasks. 1.0 mL of 15% Folin-Ciocalteu reagent and 2.0 mL of 5% sodium carbonate solution were added sequentially. The solution was then diluted to the mark with deionized water, mixed thoroughly, and reacted at room temperature in the dark for 1 h. The absorbance was measured at 760 nm. For the Five-Juice Drink sample, 1.0 mL was taken and the total polyphenol content was determined using the same method.

[0043] 3. Experimental Results: The experimental results are shown in Figures 1 and 2. Figure 1 is a comparison of the total flavonoid content of the five-juice drinks prepared in each group; the horizontal axis represents Example 1, Example 2, Example 3, Example 4, and the comparative example, and the vertical axis represents the flavonoid content in mg / mL. Figure 2 is a comparison of the total polyphenol content of the five-juice drinks prepared in each group; the horizontal axis represents Example 1, Example 2, Example 3, Example 4, and the comparative example, and the vertical axis represents the total polyphenol content in mg / mL.

[0044] As shown in Figures 1 and 2, the five-juice drink prepared by this invention has a high content of total flavonoids and total polyphenols, and has high antioxidant properties.

[0045] Experiment Example 2: Antioxidant Properties of Five-Juice Drink 1. Experimental Samples: The five-juice drinks prepared in Examples 1, 2, 3, 4 and Comparative Example 1.

[0046] 2. Experimental methods: The DPPH scavenging rate, ABTS scavenging rate, and total reducing capacity of the five-juice drinks prepared in Examples 1, 2, 3, 4, and Comparative Example 1 were tested.

[0047] 2.1 DPPH removal rate test: Prepare a 0.2 mmol / L DPPH solution using anhydrous ethanol. Take 1 mL of the sample and add it to the working solution. React the sample at room temperature in the dark for 30 min and measure the absorbance at a wavelength of 517 nm.

[0048] DPPH clearance rate calculation formula: Clearance rate (%) = [1 - (A1 - A2) / A0] × 100 In the formula: A1 represents the absorbance of 1 mL sample + 1 mL DPPH - ethanol solution; A2 represents the absorbance of 1 mL sample + 1 mL ethanol; A0 represents the absorbance of 1 mL ethanol + 1 mL DPPH - ethanol solution.

[0049] 2.2 ABTS clearance rate test: Prepare a 7 mmol / L ABTS stock solution using 2.45 mmol / L potassium persulfate solution and incubate in the dark for 12 hours before use. Dilute the ABTS stock solution with 10 mmol / L PBS solution to obtain the ABTS working solution, ensuring an absorbance of 0.7-0.8 at 734 nm. Take 0.5 mL of sample, add the ABTS working solution, and react at room temperature in the dark for 10 min. Measure the absorbance at the specified wavelength.

[0050] ABTS clearance rate calculation formula: Clearance rate (%) = [1 - (A1 - A2) / A0] × 100 In the formula: A1 represents the absorbance of 0.5 mL sample + 4 mL ABTS; A2 represents the absorbance of 0.5 mL sample + 4 mL PBS; A0 represents the absorbance of 0.5 mL PBS + 4 mL ABTS.

[0051] 2.3 Overall reducing power test: Take 2.5 mL of sample, add 2.5 mL of 0.2 mol / L phosphate buffer and 2.5 mL of 1% potassium ferricyanide solution, and react in a 50 ℃ water bath for 20 min. Add 2.5 mL of 10% trichloroacetic acid solution, mix, and centrifuge at 3500 r / min for 10 min. Take 2.5 mL of the supernatant, add 2.5 mL of distilled water and 0.5 mL of 0.1% ferric chloride solution, mix well, let stand for 10 min, and measure the absorbance at 700 nm.

[0052] 3. Experimental Results: The experimental results are shown in Table 1.

[0053] Table 1 Comparison of antioxidant data for Five-Juice Drink As shown in Table 1, the high antioxidant five-juice drink prepared by the present invention has a high DPPH scavenging rate, ABTS scavenging rate and total reducing capacity.

[0054] Experiment Example 3: Sensory Evaluation Experiment of Five-Juice Drink 1. Experimental Samples: The five-juice drinks prepared in Examples 1, 2, 3, 4 and Comparative Example 1.

[0055] 2. Experimental methods: Nine volunteers, after training, formed an evaluation panel to conduct sensory evaluations of the color, flavor, taste, and texture of the five-juice drinks prepared in Examples 1, 2, 3, 4, and Comparative Example 1. The scores were as follows: color - 20 points, flavor - 30 points, taste - 30 points, texture - 20 points, total score - 100 points. The average score was calculated based on each evaluator's evaluation.

[0056] 3. Experimental Results: The experimental results are shown in Table 2.

[0057] Table 2 Comparison of Sensory Scores for Five-Juice Drink As shown in Table 2, the high antioxidant five-juice drink prepared by this invention has good color, flavor, taste and texture, is sweet and sour, has a rich taste and high nutritional value, and is a relatively ideal five-juice drink.

[0058] The above embodiments are merely illustrative of the principles and effects of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by those skilled in the art without departing from the spirit and technical concept disclosed in the present invention should still be covered by the claims of the present invention.

Claims

1. A method for preparing five-juice beverage by enzymatic hydrolysis combined with ultra-high pressure, characterized in that, Includes the following steps: Step S1: Wash, peel, and cut the raw materials into blocks. Add drinking water to the raw material blocks and pre-crush them with a chopper to obtain a coarse slurry. Step S2: Add a compound enzyme preparation to the crude slurry obtained in step S1 and perform enzymatic hydrolysis. Step S3: Heat the enzyme hydrolysate obtained in step S2 to inactivate the enzyme. Step S4: Add xanthan gum and isoascorbic acid to the enzyme-inactivated slurry obtained in step S3 for preparation; Step S5: The slurry obtained in step S4 is subjected to wet ultrafine pulverization to obtain a fine slurry. Step S6: The fine slurry obtained in step S5 is subjected to ultra-high static pressure treatment to obtain the finished product.

2. The method for preparing five-juice beverage by enzymatic hydrolysis combined with ultra-high pressure as described in claim 1, characterized in that, The raw materials include the following components and their proportions: 35-45 portions of fresh pears, 45-55 portions of fresh water chestnuts, 20-30 portions of fresh lotus roots, 4-6 portions of dried reed rhizome, and 0.5-2 portions of dried Ophiopogon japonicus.

3. The method for preparing five-juice beverage by enzymatic hydrolysis combined with ultra-high pressure as described in claim 1, characterized in that, In step S1, the ratio of raw material block to drinking water is 1g:(2-4)mL, and the heating conditions are: heating at a temperature of 90-95℃ for 2-6 minutes.

4. The method for preparing five-juice beverage by enzymatic hydrolysis combined with ultra-high pressure as described in claim 1, characterized in that, The compound enzyme preparation in step S2 is composed of pectinase and cellulase mixed in a mass ratio of 1:

1. The amount of the compound enzyme preparation added is 0.05-0.1% of the juice mass. The enzyme is enzymatically hydrolyzed at a temperature of 40-50 ℃ for 30-40 min, followed by enzyme inactivation at a temperature of 80-90 ℃ for 5-10 min.

5. The method for preparing five-juice beverage by enzymatic hydrolysis combined with ultra-high pressure as described in claim 1, characterized in that, In step S4, the amount of xanthan gum added is 0.005-0.2% of the sample mass, and the amount of isoascorbic acid added is 0.01-0.05% of the sample mass.

6. The method for preparing five-juice beverage by enzymatic hydrolysis combined with ultra-high pressure as described in claim 1, characterized in that, The conditions for wet ultrafine grinding in step S5 are as follows: the wet ultrafine grinding speed is 6000-8000 r / min, the processing time is 10-20 min, and the particle size after grinding is 50-200 μm.

7. The method for preparing five-juice beverage by enzymatic hydrolysis combined with ultra-high pressure as described in claim 1, characterized in that, The conditions for ultra-high static pressure in step S6 are: pressure 400-500 MPa, and pressure holding time 10-20 min.

8. The method for preparing five-juice beverage by enzymatic hydrolysis combined with ultra-high pressure as described in claim 1, characterized in that, The preparation of the slurry in step S5 also includes adding pear peel enzymatic hydrolysate, wherein the amount of pear peel enzymatic hydrolysate added is 10-30% of the total volume of the prepared slurry.

9. The method for preparing five-juice beverage by enzymatic hydrolysis combined with ultra-high pressure as described in claim 8, characterized in that, The preparation method of the pear peel enzymatic hydrolysate is as follows: collect the pear peel from step S1, crush it to obtain a pear peel mixture, then add drinking water, stir evenly, add compound enzyme preparation, heat in a water bath at 40-50 ℃ for 1-2 h, filter, and take the supernatant to obtain the solution.

10. The method for preparing five-juice beverage by enzymatic hydrolysis combined with ultra-high pressure as described in claim 8, characterized in that, The ratio of the pear peel mixture to drinking water is 1 g: (4-6) mL. The compound enzyme preparation is composed of pectinase and cellulase mixed in a mass ratio of 1:

1. The amount of the compound enzyme preparation added is 0.05-0.1% of the mass of the pear peel mixture.

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