CN118252220A - Antioxidant fruit juice beverage and preparation method thereof - Google Patents

Abstract

The invention relates to an antioxidant fruit juice beverage and a preparation method thereof, belonging to the field of foods. Compared with the traditional beverage, the antioxidant fruit juice beverage has the functions of resisting oxidation and free radicals, can resist and delay the oxidation and aging process of a human body to a certain extent, optimizes the preparation process of the fruit juice beverage in the preparation process of the antioxidant fruit juice beverage, comprises the adding time of the antioxidant and the like, furthest ensures the improvement of the stability of raw materials in the fruit juice, not only retains the original nutritional ingredients, taste, color and the like, but also has the function of improving the effect of the antioxidant.

Description

Antioxidant fruit juice drink and preparation method thereof

Technical Field

The invention relates to an antioxidant fruit juice drink and a preparation method thereof, and belongs to the field of food.

Background technique

Reactive oxygen species (ROS) are widely present in cells and tissues of organisms, and play important physiological roles such as signal transduction and maintaining internal environment stability. However, excessive accumulation of ROS can cause oxidative stress in the body, resulting in oxidative damage to bioactive macromolecules in cells, leading to chronic diseases such as diabetes, hypertension, and cardiovascular disease. In addition, oxidative stress is also one of the important causes of aging.

Vitamins, organic acids and other nutrients commonly found in fruits can be used to remove active oxygen. However, in the traditional fresh fruit juice processing process, a series of complex process flows will cause various vitamins, organic acids and other substances in the fruit raw materials to undergo oxidation reactions, resulting in a significant decrease in nutritional content and taste, and change the original color, which will reduce the overall quality of the product. Therefore, it is necessary to provide a method for preparing a fruit juice drink to improve the stability of the drink, retain its original nutritional content, taste, color, etc., so that the functional fruit juice drink can better exert its efficacy, which has high feasibility and application prospects.

Summary of the invention

technical problem

During the traditional processing of fresh fruit juice, a series of complex process flows will cause oxidation reactions of various vitamins, organic acids, etc. in the fruit raw materials, resulting in a significant decrease in nutritional content and taste, and change the original color, thereby reducing the overall quality of the product.

Technical content

In order to solve the above technical problems, the present invention provides an antioxidant fruit juice drink and a preparation method thereof. In the present invention, by adding a specific amount of antioxidants, the fruit juice drink has good stability, can achieve the effect of anti-free radicals and anti-oxidation, and further can achieve the effect of delaying the oxidative aging of body cells.

The invention provides an antioxidant fruit juice drink, which comprises, by mass percentage, 20-40% of fruit raw materials, 0.001-0.02% of antioxidants, 1-5% of stabilizers, 0.1-1% of thickeners, 1-5% of sodium citrate, 2-5% of flavoring agents, and the balance being water.

Furthermore, the fruit raw materials include one or more of kiwi fruit, strawberry, blueberry, apple and grape.

Preferably, the fruit raw material is grapes.

Preferably, the mass percentage of the fruit raw material is 30-35%.

Furthermore, the antioxidant includes one or more of ergothioneine, ascorbic acid, and tea polyphenols.

Furthermore, the antioxidant is a combination of ergothioneine and ascorbic acid.

Further, the mass ratio of ergothioneine to ascorbic acid in the antioxidant is 1:0.8-1.2.

Specifically, the mass ratio of ergothioneine to ascorbic acid in the antioxidant is 1:1.

Furthermore, the mass percentage of the antioxidant is 0.01 to 0.02%.

Furthermore, the stabilizer includes one or more of gelatin, dextrin, and glycolipid.

Specifically, the stabilizer can be gelatin, dextrin and glycolipid; wherein the mass ratio of gelatin, dextrin and glycolipid is 1:0.8~1.2:0.8~1.2.

Furthermore, the thickener includes one or more of gelatin, pectin, and gum arabic.

Specifically, the thickeners are gelatin, pectin and gum arabic; wherein the mass ratio of gelatin, pectin and gum arabic is 1:0.8-1.2:0.8-1.2.

Furthermore, the flavoring agent includes one or more of xylitol, acesulfame potassium, and aspartame.

Specifically, the flavoring agents are xylitol, acesulfame potassium and aspartame; wherein the mass ratio of xylitol, acesulfame potassium and aspartame is 1:0.8-1.2:0.8-1.2.

The present invention also provides a method for preparing an antioxidant fruit juice beverage, comprising the following steps:

(1) Raw material selection: Select fresh fruits that are not rotten, undamaged, and of basically uniform maturity as raw materials;

(2) Peeling and core removal: Wash the raw material with water, peel it, and wash it again with water to obtain a clean raw material;

(3) Juicing and pulping: pulping the washed raw materials to obtain fruit pulp;

(4) Adding ingredients: adding antioxidants to the fruit pulp in the above proportions, mixing evenly, and then adding stabilizers, thickeners, sodium citrate, flavoring agents and the remainder of water to prepare juice;

(5) Canning and sealing: filling and sealing the juice to obtain packaged juice;

(6) Sterilization and cooling: The packaged juice is sterilized at high temperature and then cooled to obtain an antioxidant juice drink.

The invention provides an antioxidant jam, which comprises, by weight, 20-40 parts of fruit raw materials, 0.001-0.02 parts of antioxidants, 1-5 parts of stabilizers, 0.1-1 parts of thickeners, 1-5 parts of sodium citrate and 2-5 parts of flavoring agents; the fruit raw materials are grapes; the antioxidants are a combination of ergothioneine and ascorbic acid; the mass ratio of ergothioneine to ascorbic acid in the antioxidants is 1:0.8-1.2; the stabilizers comprise one or more of yellow gelatin, dextrin and glycolipids; the thickeners comprise one or more of yellow gelatin, pectin and gum arabic; and the flavoring agents comprise one or more of xylitol, acesulfame potassium and aspartame.

The present invention also provides a method for preparing an antioxidant jam, comprising the following steps:

(1) Raw material selection: Select fresh fruits that are not rotten, damaged, and have basically the same maturity as raw materials;

(2) Peeling and core removal: Wash the raw material with water, peel it, and wash it again with water to obtain a clean raw material;

(3) Juicing and pulping: pulping the washed raw materials to obtain fruit pulp;

(4) Adding ingredients: adding antioxidants to the fruit pulp according to the above ratio, mixing evenly, and then adding stabilizers, thickeners, sodium citrate, and flavoring agents to prepare jam.

Application of the antioxidant fruit juice drink and antioxidant jam provided by the present invention in the field of food or health food.

Furthermore, the health food has an anti-oxidation effect.

Furthermore, the application in the food field is to mix the antioxidant fruit juice drink and/or antioxidant jam provided by the present invention with other food additives and/or food raw materials for processing.

Beneficial Effects

1. The antioxidant fruit juice drink of the present invention contains a specific amount of antioxidants. Compared with traditional drinks, it has antioxidant and anti-free radical effects. Intake of the fruit juice drink of the present invention can resist and delay the oxidative aging process of the human body to a certain extent.

2. The antioxidant in the antioxidant fruit juice drink of the present invention protects the loss of nutrients during the production process of the drink and retains the nutrients in the raw materials to the greatest extent.

3. The preparation process of the antioxidant fruit juice drink of the present invention optimizes the production process of the fruit juice drink, including the timing of adding antioxidants, etc., to maximize the stability of the raw materials in the fruit juice, not only retaining the original nutrients, taste, color, etc., but also having the effect of improving the efficacy of the antioxidants.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 shows the DPPH radical scavenging rates of Examples 1 to 11.

FIG. 2 shows the ABTS free radical scavenging rates of Examples 1 to 11.

Detailed ways

The present invention is further described below with reference to specific examples, but the examples do not limit the present invention in any form. Unless otherwise specified, the reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in the art.

The detection methods involved in the following embodiments are as follows:

1. Determination of DPPH free radical scavenging rate:

Take 5mL of antioxidant juice drink respectively and centrifuge at 10000 rpm for 10 minutes. Take 1mL of centrifugal supernatant and dilute it with ultrapure water in a ratio of 1 (supernatant): 9 (water), then add 1mL of 0.2mM DPPH free radical ethanol solution and react in a dark environment at room temperature for 30 minutes; centrifuge at 4000 rpm for 10 minutes and take the supernatant, and measure the absorbance of the supernatant at 517nm. Calculate the DPPH free radical scavenging rate according to the formula:

DPPH free radical scavenging rate % = [1-(A _i -A _j )A _c ] × 100%

Where: _Ai is the absorbance of 1mL DPPH + 1mL sample;

A _j is the absorbance of 1 mL of distilled water + 1 mL of sample;

A _c is the absorbance of 1mL DPPH + 1mL distilled water.

2. ABTS free radical scavenging rate determination:

Take 2mL of antioxidant juice drink respectively and centrifuge at 10,000 rpm for 10 minutes. Take 1mL of centrifuged supernatant and dilute it with ultrapure water in a ratio of 1 (supernatant): 3 (water) as the sample; dissolve 14mM ABTS and 5mM potassium persulfate in deionized water, mix them in a ratio of 1:1, and react at room temperature for 12-16 hours. After the reaction, adjust its OD to 1 as the ABTS solution. Mix the sample with the ABTS solution in a ratio of 1:9, incubate in the dark at 25°C for 15 minutes, and measure the absorbance of the supernatant at 734nm. Calculate the ABTS free radical scavenging rate according to the formula:

_AS and _AC : absorbance of sample and control.

3. Sensory evaluation method:

Refer to the following table, invite 30 tasters, including 15 males and 15 females (aged 25-35 years old). The tasters are required to evaluate from five aspects: color, taste, aroma, texture, and overall acceptability. Each item has 9 scoring points, and the effective figures can be retained to 1 decimal place (such as 5.1), which are: like very much 9 points, like very much 8 points, like moderately 7 points, like generally 6 points, don't care 5 points, don't like it very much 4 points, dislike moderately 3 points, dislike very much 2 points, hate 1 point.

All tasting samples were numbered with two significant digits and analyzed based on the average score of the samples.

The antioxidant juice beverage prepared in the embodiment of the present invention was given to the subjects to drink and sensory evaluation was performed. The specific sensory scoring criteria are shown in Table 1 below:

Table 1 Sensory evaluation scoring criteria

project Grading Color (0-9 points) The beverage is transparent, shiny and has uniform color Taste (0-9 points) Moderate sweet and sour, pure taste Texture (0-9 points) Uniform texture Smell (0-9 points) Natural and fresh scent Overall acceptability (0-9 points) Personal preferences

Example 1: An antioxidant juice drink and its preparation method

The antioxidant fruit juice drink in the embodiment of the present invention includes: 30% of kiwi fruit as a fruit raw material, 0.01% of antioxidant (ergothioneine), 2% of stabilizer (xanthan gum, dextrin, glycolipid, mass ratio of 1:1:1), 0.2% of thickener (yellow gelatin, pectin, gum arabic, mass ratio of 1:1:1), 1% of sodium citrate, 2% of flavoring (xylitol, acesulfame potassium, aspartame, mass ratio of 1:1:1), and the balance is water.

The specific steps include:

(1) Raw material selection: Select fresh kiwifruit that is not rotten, undamaged, and of basically uniform maturity as raw materials;

(2) Peeling and core removal: Wash the raw materials with clean water, peel them with an automatic peeling machine, rinse the peeled fruits quickly with running water again, and place them on a draining table;

(3) Juicing and pulping: Use a pulping machine to fully pulp the fruit to obtain pulp;

(4) Adding ingredients: adding an antioxidant at a ratio of 0.01% to the pulp after beating, mixing evenly, and then adding a stabilizer 2%, a thickener 0.2%, sodium citrate 1%, a flavoring agent 2%, and the balance water;

(5) Canning and sealing: After adding ingredients, the juice is canned and sealed immediately. It should take no more than 15 minutes from the completion of juice mixing to the completion of canning and sealing.

(6) Sterilization and cooling: Send it into the ultra-high temperature instantaneous sterilizer for sterilization at 110-120℃ for 10-15s, and then quickly cool it down to below 80℃;

(7) Inspection: After 5-7 days, check each can for deterioration or juice leakage. Take samples to check physical and chemical indicators and microbiological indicators. Then pack the cans and store them in a ventilated and light-proof place.

Example 2: An antioxidant juice drink and its preparation method

The specific implementation method is the same as that of Example 1, except that the fresh fruit raw material and proportion in step (1) are adjusted to 30% strawberry;.

An antioxidant fruit juice drink was prepared according to the method of Example 1.

Example 3: An antioxidant juice drink and its preparation method

The specific implementation method is the same as that of Example 1, except that the fresh fruit raw material and proportion in step (1) are adjusted to 30% blueberry;

An antioxidant fruit juice drink was prepared according to the method of Example 1.

Example 4: An antioxidant juice drink and its preparation method

The specific implementation method is the same as that of Example 1, except that the fresh fruit raw material and proportion in step (1) are adjusted to 30% apple;

An antioxidant fruit juice drink was prepared according to the method of Example 1.

Example 5: An antioxidant juice drink and its preparation method

The specific implementation method is the same as that of Example 1, except that the fresh fruit raw material and proportion in step (1) are adjusted to 30% grapes;

An antioxidant fruit juice drink was prepared according to the method of Example 1.

Example 6: An antioxidant juice drink and its preparation method

The specific implementation method is the same as Example 1, except that the fresh fruit raw material and proportion in step (1) are adjusted to 30% grapes; and step (3) is adjusted to: adding an antioxidant (ascorbic acid) to the pulped fruit pulp at a proportion of 0.01%.

An antioxidant fruit juice drink was prepared according to the method of Example 1.

Example 7: An antioxidant juice drink and its preparation method

The specific implementation method is the same as Example 1, except that the fresh fruit raw material and proportion in step (1) are adjusted to 30% grapes; and step (3) is adjusted to: adding antioxidants (tea polyphenols) to the pulped fruit pulp at a proportion of 0.01%.

An antioxidant fruit juice drink was prepared according to the method of Example 1.

Example 8: An antioxidant juice drink and its preparation method

The specific implementation method is the same as Example 1, except that the fresh fruit raw material and proportion in the adjustment step (1) are 30% grapes; the adjustment step (3) is: adding an antioxidant (ergothioneine + ascorbic acid, mass ratio 1:1) to the pulp after beating at a ratio of 0.01%.

An antioxidant fruit juice drink was prepared according to the method of Example 1.

Example 9: An antioxidant juice drink and its preparation method

The specific implementation method is the same as Example 1, except that the fresh fruit raw material and proportion in step (1) are adjusted to 30% grapes; and step (3) is adjusted to: adding antioxidants (ergothioneine + tea polyphenols, mass ratio 1:1) to the pulped fruit pulp at a ratio of 0.01%.

An antioxidant fruit juice drink was prepared according to the method of Example 1.

Example 10: An antioxidant juice drink and its preparation method

The specific implementation method is the same as Example 1, except that the fresh fruit raw material and proportion in step (1) are adjusted to 30% grapes; and step (3) is adjusted to: adding antioxidants (ascorbic acid + tea polyphenols, mass ratio 1:1) to the pulped fruit pulp at a ratio of 0.01%.

An antioxidant fruit juice drink was prepared according to the method of Example 1.

Example 11: An antioxidant juice drink and its preparation method

The specific implementation method is the same as Example 1, except that the fresh fruit raw material and proportion in step (1) are adjusted to 30% grapes; and step (3) is adjusted to add an antioxidant (ergothioneine + ascorbic acid + tea polyphenols, mass ratio 1:1:1) to the pulped fruit pulp at a ratio of 0.01%.

An antioxidant fruit juice drink was prepared according to the method of Example 1.

Experimental Example 12: Verification of the effect of antioxidant juice drinks

The results show ( FIG. 1 ) that the DPPH scavenging rates of the antioxidant fruit juice drinks produced in Examples 1-11 of the present invention are 39.60%, 44.93%, 51.12%, 58.45%, 64.34%, 70.57%, 75.78%, 84.28%, 71.03%, 70.97% and 72.42%, respectively.

The results show ( FIG. 2 ) that the ABTS clearance rates of the antioxidant fruit juice drinks produced in Examples 1-11 of the present invention are 41.65%, 46.89%, 53.34%, 59.81%, 66.51%, 71.40%, 77.08%, 86.17%, 72.14%, 68.06% and 74.75%, respectively.

Sensory evaluation was performed on the antioxidant fruit juice drinks prepared by the preparation processes of Examples 1-11 of the present invention, and the results are shown in the following table.

Table 2 Sensory scores of antioxidant juice drinks obtained by the preparation process of Examples 1-11

The result shows that after only changing the type of fruit in Examples 1 to 5, it is found that the free radical scavenging rate of the fruit juice drink made from grapes is high and the sensory score is high. Therefore, grapes are a preferred raw material for processing and preparing antioxidant fruit juice drinks. In Examples 6 to 11 thereafter, by adjusting the type of antioxidant and the formula, it is found that the formula of ergothioneine+ascorbic acid (mass ratio 1: 1) improves the antioxidant performance of grape fruit juice drinks to the maximum under the same dosage, and the obtained fruit juice sensory score is also better. And other antioxidant formulas, such as ergothioneine+tea polyphenols (mass ratio 1: 1), have an unobvious antioxidant performance improvement effect, and the sensory score of fruit juice is also unsatisfactory.

In summary, the antioxidant fruit juice beverage prepared by the production process of Example 8 of the present invention has uniform color, pure taste, moderate sweetness and sourness; uniform texture, appropriate viscosity; natural and fresh smell, and high overall acceptance by the public.

Example 13: An antioxidant jam and its preparation method

The antioxidant jam in the embodiment of the present invention includes: 30 parts of fruit raw material grapes, 0.01 parts of antioxidant (ergothioneine), 2 parts of stabilizer (xanthan gum, dextrin, glycolipid, mass ratio of 1:1:1), 0.2 parts of thickener (yellow gelatin, pectin, gum arabic, mass ratio of 1:1:1), 1 part of sodium citrate, and 2 parts of flavoring agent (xylitol, acesulfame potassium, aspartame, mass ratio of 1:1:1).

The specific steps include:

(1) Raw material selection: Select fresh grapes that are not rotten, damaged, and of similar maturity as raw materials;

(2) Peeling and core removal: Wash the raw materials with clean water, peel them with an automatic peeling machine, rinse the peeled fruits quickly with running water again, and place them on a draining table;

(3) Juicing and pulping: Use a pulping machine to fully pulp the fruit to obtain pulp;

(4) Adding ingredients: Add 0.01 parts of antioxidant to the pulp after beating, mix well, then add 2 parts of stabilizer, 0.2 parts of thickener, 1 part of sodium citrate, and 2 parts of flavoring agent;

(5) Canning and sealing: Fill the fruit pulp after adding the ingredients and seal it immediately after filling. It should take no more than 15 minutes from the completion of mixing the fruit pulp to the completion of filling and sealing.

(6) Sterilization and cooling: Send it into the ultra-high temperature instantaneous sterilizer for sterilization at 110-120℃ for 10-15s, and then quickly cool it down to below 80℃;

(7) Inspection: After 5-7 days, check each can for deterioration or juice leakage. Take samples to check physical and chemical indicators and microbiological indicators. Then pack the cans and store them in a ventilated and light-proof place.

The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims (10)

1. An antioxidant fruit juice drink, characterized in that the antioxidant fruit juice drink comprises, by mass percentage: 20-40% of fruit raw materials, 0.001-0.02% of antioxidants, 1-5% of stabilizers, 0.1-1% of thickeners, 1-5% of sodium citrate, 2-5% of flavoring agents, and the balance is water; the fruit raw materials are grapes; the antioxidant is a combination of ergothioneine and ascorbic acid; the mass ratio of ergothioneine to ascorbic acid in the antioxidant is 1:0.8~1.2. 2. The antioxidant fruit juice drink according to claim 1, characterized in that the stabilizer comprises one or more of gelatin, dextrin, and glycolipid. 3. The antioxidant fruit juice drink according to claim 1, characterized in that the thickener comprises one or more of gelatin, pectin, and gum arabic. 4. The antioxidant fruit juice drink according to claim 3, characterized in that the thickener is yellow gelatin, pectin and gum arabic; wherein the mass ratio of yellow gelatin, pectin and gum arabic is 1:0.8~1.2:0.8~1.2. 5. The antioxidant fruit juice drink according to claim 1, characterized in that the flavoring agent comprises one or more of xylitol, acesulfame potassium, and aspartame. 6. The antioxidant fruit juice drink according to claim 5, characterized in that the flavoring agents are xylitol, acesulfame potassium and aspartame; wherein the mass ratio of xylitol, acesulfame potassium and aspartame is 1:0.8-1.2:0.8-1.2. 7. A method for preparing an antioxidant fruit juice drink, characterized in that it comprises the following steps: (1) Raw material selection: Select fresh fruits that are not rotten, undamaged, and of basically uniform maturity as raw materials; (2) Peeling and core removal: Wash the raw material with water, peel it, and wash it again with water to obtain a clean raw material; (3) Juicing and pulping: pulping the washed raw materials to obtain fruit pulp; (4) Adding ingredients: adding an antioxidant to the pulp in the proportion described in claim 1, mixing evenly, and then adding a stabilizer, a thickener, sodium citrate, a flavoring agent and the remainder of water to prepare a juice; (5) Canning and sealing: filling and sealing the juice to obtain packaged juice; (6) Sterilization and cooling: The packaged juice is sterilized at high temperature and then cooled to obtain an antioxidant juice drink. 8. An antioxidant jam, characterized in that the antioxidant jam comprises, by mass, 20-40 parts of fruit raw materials, 0.001-0.02 parts of antioxidants, 1-5 parts of stabilizers, 0.1-1 parts of thickeners, 1-5 parts of sodium citrate, and 2-5 parts of flavoring agents; the fruit raw materials are grapes; the antioxidant is a combination of ergothioneine and ascorbic acid; the mass ratio of ergothioneine to ascorbic acid in the antioxidant is 1:0.8-1.2; the stabilizer comprises one or more of gelatin, dextrin, and glycolipids; the thickener comprises one or more of gelatin, pectin, and gum arabic; the flavoring agent comprises one or more of xylitol, acesulfame potassium, and aspartame. 9. A method for preparing an antioxidant jam, characterized in that it comprises the following steps: (1) Raw material selection: Select fresh fruits that are not rotten, damaged, and have basically the same maturity as raw materials; (2) Peeling and core removal: Wash the raw material with water, peel it, and wash it again with water to obtain a clean raw material; (3) Juicing and pulping: pulping the washed raw materials to obtain fruit pulp; (4) Adding ingredients: adding antioxidants to the fruit pulp in the proportions described in claim 8, mixing evenly, and then adding stabilizers, thickeners, sodium citrate, and flavoring agents to prepare jam. 10. Use of the antioxidant fruit juice drink according to any one of claims 1 to 6 and the antioxidant jam according to claim 8 in the field of food or health food.