CN110037303A - Mung bean and Kiwi berry composite oral liquid - Google Patents

Abstract

The method of the invention takes mung bean concentrate and kiwi fruit juice as main raw materials, adds pine needle concentrate, honey and other auxiliary materials, determines the optimal addition range of each factor through single factor experiment, and then uses orthogonal experiment to determine the optimal process formula. The acidity and sweetness of the oral liquid were measured with a portable pH meter and a hand-held sugar meter respectively. Detect the total number of colonies and Escherichia coli. The results showed that the optimal formula for the compound oral liquid of mung bean and kiwi fruit was 4 parts by volume of mung bean concentrate, 3 parts by volume of kiwi juice, 1.5 parts by volume of pine needle concentrate, and 1.5 parts by weight of honey. The acidity of the compound oral liquid was 3.92, the sweetness was 25.80%, and the total number of colonies was 80 cfu/mL. The oral liquid developed under the technological formula has good color, clarification and no precipitation, suitable sour and sweet taste, and pleasant fragrance. All physical and chemical indicators meet the standards, and the safety indicators are within the scope of national food safety standards.

Description

Mung bean and kiwi fruit compound oral liquid

technical field

The invention belongs to the technical field of health food development and processing, in particular to a "green" compound oral liquid of mung bean and kiwi fruit.

Background technique

Although my country's functional health food industry started late, it is 60 years behind compared with developed countries. However, after the reform and opening up, my country's national economy has developed rapidly, people's life has become more and more prosperous, and the pursuit of quality of life has also increased. This also provides a good opportunity for the development of China's functional health food industry.

my country's functional health food industry also has unique advantages. The land is vast and abundant, with abundant land resources, animals and plants. It has a long history, five thousand years of health preservation theory. These make China's functional health food unique in the world, and also make my country's functional oral liquid mainly based on Chinese herbal medicine has a particularly broad prospect to enter the international market.

Mung bean, also known as plant bean, belongs to the genus Anal bean in the subfamily Dipaceae in the Fabaceae. Mung bean contains flavonoids, phytosterols and other live animal substances, which can promote physiological metabolic activities, and have the functions of clearing away heat and detoxifying, antibacterial, antibacterial, and lowering blood lipids. Mung bean occupies an important position in modern green health food, and the market demand is increasing. It is an ideal nutritional health food for people.

Kiwifruit is native to the Yangtze River Basin in China. It is one of the fruits with the highest nutritional value and richest efficacy. Kiwifruit has a high content of trace elements such as _VC and Mg, and is known as the "king of fruits". Kiwi fruit not only has high nutritional value, but also its medicinal value cannot be ignored. It has the functions of lowering cholesterol, lowering blood lipids, and promoting digestion.

Pine needles are the coniferous parts of the gymnosperm Conifers, Conifers, Pinaceae, Pinaceae, Pinus massoniana, and are rich in a variety of natural biologically active ingredients. Studies have shown that the active substances of pine needles have antioxidant, blood lipid lowering, platelet aggregation inhibition, anti-inflammatory, antibacterial, and antiviral effects.

The processing and utilization of mung beans, kiwi fruit and pine needles at home and abroad are basically rough processing, especially mung beans and pine needles are basically sold in the form of raw grains in China. The processing degree is low, the comprehensive utilization level is low, and there are few deep processing processes of them. It is urgent to carry out the comprehensive utilization of mung bean, kiwi fruit and pine needles. It is of great practical significance to develop a compound oral liquid such as mung bean and kiwi fruit.

SUMMARY OF THE INVENTION

The present invention uses mung bean concentrate and kiwi fruit juice as main raw materials, adds pine needle concentrate, honey and other auxiliary materials, and researches the best technological formula of the compound oral liquid such as mung bean and kiwi fruit, so as to obtain a new type of health food.

The present invention adopts following technical scheme to realize:

A compound oral liquid of mung bean and kiwi fruit is composed of the following raw materials by volume and weight: 3 to 4 parts by volume of mung bean concentrate, 3 to 3.5 parts by volume of kiwifruit juice, 1 to 1.5 parts by volume of pine needle concentrate, and 1.4 to 1.4 parts by volume of honey. 1.6 parts by weight, wherein the proportion of mung bean concentrate, kiwi fruit juice and pine needle concentrate is a volume unit, and the honey proportion is a weight unit of the same order of magnitude as the volume unit.

The preparation method of the mung bean concentrate is as follows: the mung bean is cleaned and then placed in a drying box for drying, until the water on the surface of the mung bean evaporates, and then pulverized; ethanol with a volume fraction of 60% is added to the mung bean powder at a ratio of 1 g:20 mL, and placed in the mung bean powder. The air-bath thermostatic oscillator was treated at 45°C for 12h, then treated with a microwave-ultrasonic combined synthesis/extraction instrument at 70°C and 200W for 90min, and finally filtered, and the obtained liquid was the mung bean active substance liquid; the mung bean active substance liquid was placed in a rotating In the evaporating flask of the evaporator, use a rotary evaporator to recover ethanol at 79°C, and the remaining liquid in the evaporating flask is the mung bean concentrate.

The preparation method of the kiwifruit juice is as follows: after washing and peeling the kiwifruit, squeeze the juice, filtering the squeezed kiwifruit juice with 2-4 layers of gauze, removing the filter residue, and finally obtaining a relatively clear kiwifruit juice.

The preparation method of the pine needle concentrate is as follows: washing and drying the pine needles until the surface water of the pine needles evaporates, and then pulverizing; adding ethanol with a volume fraction of 60% to the pine needle powder at a ratio of 1 g:20 mL, and placing it in an air bath at a constant temperature The vibrator was treated at 45°C for 12h, then treated with a microwave-ultrasonic combined synthesis/extraction apparatus at 70°C and 200W for 90min, and finally filtered, and the obtained liquid was the pine needle active substance liquid; the pine needle active substance liquid was placed in the rotary evaporator. In the evaporating flask, use a rotary evaporator to recover ethanol at 79°C, and the remaining liquid in the evaporating flask is the concentrated solution of the active substance.

According to the scheme of the present invention, the optimal technological formula for the development of the compound oral liquid such as mung bean and kiwi fruit is studied, and the physical and chemical indexes and safety thereof are detected. Methods Mung bean concentrate and kiwi fruit juice were used as the main raw materials, pine needle concentrate, honey and other auxiliary materials were added, and the optimal addition range of each factor was determined by single factor experiment, and then the optimal process formula was determined by orthogonal experiment. The acidity and sweetness of the oral liquid were measured with a portable pH meter and a hand-held glucometer, respectively. The total number of colonies and Escherichia coli were detected. The results showed that the optimal formula for the compound oral liquid of mung bean and kiwi fruit was 4 parts by volume of mung bean concentrate, 3 parts by volume of kiwi juice, 1.5 parts by volume of pine needle concentrate, and 1.5 parts by weight of honey. The acidity of the compound oral liquid was 3.92, the sweetness was 25.80%, and the total number of colonies was 80 cfu/mL. The oral liquid developed under the technological formula has good color, clarification and no precipitation, suitable sour and sweet taste, and pleasant fragrance. All physical and chemical indicators meet the standards, and the safety indicators are within the scope of national food safety standards.

According to the nutritional characteristics of mung beans, kiwi fruit and pine needles, the present invention organically combines nutrients of different varieties to form a unique "green oral liquid". It not only improves the flavor, but also complements each other to better play its nutritional role.

The present invention has reasonable design and good practical application value.

Description of drawings

Fig. 1 shows the process flow chart of the compound oral liquid of mung bean and kiwi fruit.

Figure 2 shows the results of the effect of mung bean concentrate on oral liquid.

Figure 3 shows the results of the effect of kiwifruit juice on oral liquid.

Fig. 4 shows the effect of pine needle concentrate on oral liquid.

Figure 5 shows the results of the effect of honey on oral liquid.

Detailed ways

The specific embodiments of the present invention will be described in detail below with reference to the accompanying drawings.

The mung bean and kiwi fruit composite oral liquid according to the embodiment of the present invention is composed of the following raw materials in parts by volume and weight: 3-4 parts of mung bean concentrate, 3-3.5 parts of kiwi juice, 1-1.5 parts of pine needle concentrate, honey 1.4~1.6 parts, wherein the proportion of mung bean concentrate, kiwi fruit juice and pine needle concentrate is the volume unit, and the proportion of honey is the weight unit of the same order of magnitude as the volume unit.

The specific plan is as follows.

1. Materials and methods

2.1. Experimental equipment

2.1.1. Experimental materials

Table 1 Raw materials used in the experiment

1.1.2. Experimental reagents

Table 2 Reagents used in the experiment

1.1.3. Experimental equipment

Table 3 Instruments used in the experiment

1.2. Experimental process

1.2.1. The process flow is shown in Figure 1.

1.2.2. Concentration of Hongxing Erguotou

In order to ensure that the prepared oral liquid is safe to eat, this product does not use industrial alcohol, but uses 52 ℃ Hongxing Erguotou on the market, and concentrates it with a rotary evaporator to obtain 60% ethanol.

Put the 2L barrels of Hongxing Erguotou into the evaporating flask of the 1000mL rotary evaporator in 4 times, and recover the ethanol by rotary evaporation at 79 °C. After the recovery is completed, take out 1040mL of ethanol in the collection bottle, and add 693mL of pure water to obtain a volume fraction of 60. % ethanol.

1.2.3. Preparation of mung bean concentrate

First, select the mung beans with full particles and bright green, wash them with pure water, and then place them in an electric blast drying oven to dry them until the water on the surface of the mung beans evaporates, and then put them in a high-speed multi-functional pulverizer for pulverization.

Weigh 20g of mung bean powder, add 400mL of ethanol with a volume fraction of 60% in a conical flask at a ratio of 1g:20mL, place it in a gas-bath constant temperature oscillator, treat at 45 °C for 12h, and then combine synthesis/extraction with microwave and ultrasonic waves The instrument was treated at 70 ° C and 200 W for 90 min, and finally filtered, and the obtained liquid was the mung bean active substance liquid.

The mung bean active substance liquid is placed in the evaporating flask of the rotary evaporator, and the ethanol is recovered at 79° C. with the rotary evaporator, and the remaining liquid in the evaporating flask is the mung bean concentrate.

1.2.4. Preparation of kiwi juice

Choose fresh kiwis with a certain hardness, remove the spoiled and rotten fruits, clean them, and peel them with a knife. Put the peeled kiwis into a professional commercial soy milk smoothie conditioner to squeeze the juice.

Filter the squeezed kiwifruit juice with 2 to 4 layers of gauze to remove the filter residue, and finally obtain a clearer kiwifruit juice.

1.2.5. Preparation of pine needle concentrate

Select pine needles, which are green in color, fresh and have a lot of water, then wash them with pure water, and place them in an electric blast drying oven to dry until the surface of the pine needles evaporates. In-machine crushing.

Weigh 20g of pine needle powder, add 400mL of ethanol with a volume fraction of 60% in a conical flask at a ratio of 1g:20mL, place it in a gas bath thermostatic oscillator, treat at 45°C for 12h, and then combine synthesis/extraction with microwave and ultrasonic waves The instrument was treated at 70 ° C and 200 W for 90 min, and finally filtered, and the obtained liquid was the pine needle active substance liquid.

The pine needle active substance liquid was placed in the evaporating flask of the rotary evaporator, and the ethanol was recovered at 79° C. with the rotary evaporator, and the remaining liquid in the evaporating flask was the concentrated solution of the active substance.

1.2.6. Mixed deployment

The prepared mung bean concentrate, pine needle concentrate, kiwi fruit juice and honey are mixed and matched in different proportions, and then the optimal process formula is determined through sensory evaluation.

1.2.7. Sensory scoring method

According to the comprehensive scoring standard table of mung bean and kiwi fruit compound oral liquid in Table 6, the oral liquid clarity, color, taste, aroma and other 4 items are used as scoring indicators, and the sensory score of the product is evaluated by the percentage system. When conducting sensory evaluation and evaluation experiments on oral liquid, let each person evaluate the samples individually, and the tasting environment should be carried out without other special odor conditions to ensure the accuracy of the experiment. The final score is taken as the average.

1.2.8. Single factor experiment

Four factors including mung bean concentrate, pine needle concentrate, kiwi fruit juice, and honey were selected, and the quality of the compound oral liquids such as mung bean and kiwi fruit was evaluated based on the addition of 3 mL of mung bean concentrate, 2 mL of pine needle concentrate, 3 mL of kiwi juice, and 1 g of honey. factor experiment.

(1) The effect of mung bean concentrate on the quality of oral liquid:

On the basis that the addition amount of other raw materials is set as a fixed value, five levels of additions of 2.0mL, 3.0mL, 4.0mL, 5.0mL, and 6.0mL of mung bean concentrate are selected, and sensory evaluation of the compound oral liquid is carried out to determine the mung bean concentrate. Optimum addition range.

(2) The effect of kiwifruit juice on the quality of oral liquid:

On the basis of setting the addition amount of other raw materials as fixed values, five levels of addition amount of kiwifruit juice, 3mL, 3.5mL, 4mL, 4.5mL, and 5.0mL, were selected to conduct sensory evaluation on the compound oral liquid, so as to determine the optimum amount of kiwifruit juice. Add scope.

(3) The effect of pine needle concentrate on the quality of oral liquid:

On the basis of setting the addition amount of other raw materials as fixed values, five levels of 0.5mL, 1.0mL, 1.5mL, 2.0mL, and 2.5mL of pine needle concentrate were selected to conduct sensory evaluation on the compound oral liquid, so as to determine the pine needle concentrate. Optimum addition range.

(4) Effect of honey on the quality of oral liquid:

On the basis of setting the addition amount of other raw materials as fixed values, five levels of honey addition amount of 1.0g, 1.2g, 1.4g, 1.6g, and 1.8g were selected to conduct sensory evaluation on the compound oral liquid, so as to determine the optimum honey Add scope.

1.2.9. Orthogonal test

On the basis of single factor experiment, three optimal levels of each factor were selected, and L ₉ (3 ⁴ ) orthogonal experiment was carried out to study the effects of mung bean concentrate, kiwi fruit juice, pine needle concentrate and honey on the effects of mung bean and kiwi fruit, etc. The influence of the sensory quality of the compound oral liquid to determine its optimal process formulation.

Table 4 Orthogonal test factors and levels

Table 5 L ₉ (3 ⁴ ) orthogonal test

Table 6 Comprehensive scoring criteria for compound oral liquids such as mung bean and kiwi fruit

1.2.10, canned sealing

Pour the prepared oral liquid into a 10mL brown oral liquid bottle, and quickly seal the bottle mouth with a crimping forceps.

1.2.11. Sterilization

The sealed oral liquid is sterilized at low temperature by microwave for 5-10 minutes.

1.2.12. Physical and chemical index detection

(1) Detection of acidity:

The detection of acidity is carried out using a portable pH meter.

Before measuring acidity, a portable pH meter needs to be calibrated. After the pH meter is calibrated, the measuring electrode needs to be cleaned with pure water, and care must be taken not to wet the electrode's joints during cleaning. To keep the connection part between the electrode and the instrument highly clean and dry, and wipe the stain with 99% ethanol.

First remove the electrode protection cap, align the electrode with the interface of the instrument and turn it clockwise until it is tight, turn on the power, and insert the electrode into the composite oral solution. After the data displayed on the instrument panel is stable, the acidity of the oral solution is obtained.

After the measurement is completed, turn off the power, remove the electrode, clean the electrode, and install the electrode protective cover.

(2) Detection of sugar content:

Measure Brix using a handheld Brix meter.

Before testing the Brix, the handheld Brix meter needs to be calibrated. Open the cover of the glucometer, drop 2~3 drops of pure water on the prism, cover the cover, let the pure water cover the entire prism, and no bubbles are generated. After the pure water is on the prism for about 30 seconds, put Put it under the light source, you can see the scale and the dividing line between light and dark from the eyepiece. Rotate the calibration bolt to make the dividing line between light and dark coincide with the zero scale line.

Drop 2~3 drops of compound oral liquid on the prism, let the oral liquid cover the entire prism, and no bubbles are generated. After the oral liquid is on the prism for about 30 seconds, place the prism under the light source, and you can see it from the eyepiece. The dividing line between light and dark coincides with a certain scale line, and the scale at this time is the sugar content of the oral liquid.

After measuring, wipe the prism with a soft damp cloth.

1.2.13. Safety evaluation

Detection of the total number of colonies:

Preparation of plate count agar medium (PCA): peptone 5.0g, yeast extract 2.5g, glucose 1.0g, agar powder 15.0g. The above components were added to 1000 mL of pure water, boiled and dissolved, adjusted to pH 7.0±0.2, and placed in a conical flask for autoclaving at 121°C for 15 minutes.

Preparation of physiological saline: 8.5 g of sodium chloride was weighed and dissolved in 1000 mL of pure water and autoclaved at 121° C. for 15 min.

Detection steps: One week later, after the finished product is sterilized, use a sterile pipette to suck 5 mL of the liquid to be tested and put it into a sterile conical flask containing 45 mL of normal saline, and mix thoroughly to make a 1:10 sample homogenate solution. And so on, make a 1:100 sample homogenate. For each dilution, draw 1 mL of the sample homogenate into a sterile petri dish, and at the same time draw 1 mL of normal saline into a sterile petri dish as a blank control. Pour 15mL~20mL of plate count agar medium cooled to 46°C into the petri dish in time, and rotate the petri dish to mix well. After the agar has solidified, turn the plate over and incubate at 36°C±1°C for 48h±2h.

2. Results and Analysis

2.1. Single factor experimental results and analysis

2.1.1. Results and analysis of the effect of mung bean concentrate on oral liquid

Table 7 Effect of mung bean concentrate on oral liquid

As can be seen from Table 7 and Figure 2, when the mung bean concentrate increases from 2.0mL to 4.0mL, the sensory score of the oral liquid is getting better and better, this is because the increase of mung bean concentrate makes the mung bean taste in the oral liquid increase and the color is better. , and when the addition amount reaches 4.0mL, the sensory score of the oral liquid begins to decline, this is because too much mung bean concentrate causes the oral liquid to become astringent, so after sensory evaluation, it is found that the satisfactory mung bean concentrate is 3.0~4.0 mL.

2.1.2. Results and analysis of the effect of kiwi fruit juice on oral liquid

Table 8 Effect of kiwi fruit juice on oral liquid

It can be seen from Table 8 and Figure 3 that when the kiwifruit juice was increased from 3.0mL to 3.5mL, the sensory score of the oral liquid became better and better, because the increase of the kiwifruit juice made the oral liquid suitable for sweet and sour with the aroma of kiwifruit. After the amount reached 3.5mL, the sense of oral liquid decreased, because too much kiwi fruit juice increased the acidity of the oral liquid. After sensory analysis, the satisfactory kiwi juice is 3.0mL~3.5mL.

2.1.3. Results and analysis of the effect of pine needle concentrate on oral liquid

Table 9 Effect of pine needle concentrate on oral liquid

It can be seen from Table 9 and Figure 4 that when the pine needle concentrate is increased from 0.5mL to 1.5mLg, the sensory feel of the oral solution is getting better and better, with the fragrance of pine needles. When the pine needle concentrate reaches 1.5mL, the sensory perception of the oral liquid decreases, because the pine needle concentrate makes the color of the oral liquid worse. After sensory analysis, the satisfactory pine needle concentrate is 1.0mLg~1.5mL.

2.1.4. Results and analysis of the effect of honey on oral liquid

Table 10 Results of the effect of honey on oral liquid

It can be seen from Table 10 and Figure 5 that when the honey is increased from 1.0g to 1.4g, the sense of the oral liquid is getting better and better, because the increase of honey makes the sweetness in the oral liquid suitable. When the honey reaches 1.6g, the sense of the oral liquid decreases, because the sweetness and viscosity of the oral liquid are too large. After sensory analysis, it is found that the satisfactory amount of honey added is 1.4g~1.6g.

2.2. Orthogonal test results and analysis

Table 11 Orthogonal test results

It can be seen from the above table that the range is _Ra >R _b >R _c >R _d , so the primary and secondary order of the influence of the four factors on the oral liquid is A>B>C>D, so the optimal ratio is A ₃ B ₁ C ₃ D ₂ , namely 4.0 mL of mung bean concentrate, 3.0 mL of kiwi fruit juice, 1.5 mL of pine needle concentrate, and 1.5 g of honey. The oral liquid under this process formula is the clearest, with good color, suitable sweet and sour taste, and pleasant fragrance.

2.3. Physical and chemical index test results

Table 12 Physical and chemical index test results

Note: The actual measured value is subject to the test at that time.

2.4. Security index test results

Table 13 Security index detection results

Note: The actual number of inspections is subject to the inspection at that time.

3. Conclusion

In this example, single factor experiment and orthogonal experiment are used as the main research methods. Mung bean and kiwi fruit are used as raw materials, and pine needles and honey are used as accessories. Taking sensory evaluation as a measure, the optimal technological formula of compound oral liquid such as mung bean and kiwi fruit was determined. Through the orthogonal test, it can be seen that the order of influence of these four factors on the quality of oral liquid is A>B>C>D, namely mung bean concentrate>kiwi juice>pine needle concentrate>honey, and the optimal process formula is A ₃ B ₁ C ₃ D ₂ , namely 4.0 mL of mung bean concentrate, 3.0 mL of kiwi fruit juice, 1.5 mL of pine needle concentrate, and 1.5 g of honey. The oral liquid developed according to this process formula has the best quality, no precipitation, clarification, good color and luster, suitable sweet and sour taste, and pleasant fragrance. Physical and chemical indicators, microbial indicators are in line with the national standards.

The above specific embodiments are only illustrative of the present invention, and the specific details of the implementation cases are only for illustrating the present invention, and do not represent all technical solutions under the concept of the present invention. Simple changes, equivalent replacements or modifications, etc. made to achieve basically the same technical effect all fall within the protection scope of the present invention.

Claims (2)

1. a compound oral liquid of mung bean and kiwi fruit, is characterized in that: be made up of the volume and parts by weight ratio of following raw material: 3~4 parts of mung bean concentrate, 3~3.5 parts of kiwi juice, 1~1.5 parts of pine needle concentrate, and 1.4~1.6 parts of honey, among which, the ratio of mung bean concentrate, kiwi fruit juice and pine needle concentrate is the volume unit, and the ratio of honey A unit of weight of the same order of magnitude as a unit of volume; The preparation method of the mung bean concentrate is as follows: the mung bean is cleaned and then placed in a drying box for drying, until the water on the surface of the mung bean evaporates, and then pulverized; ethanol with a volume fraction of 60% is added to the mung bean powder at a ratio of 1 g:20 mL, and placed in the mung bean powder. The air-bath thermostatic oscillator was treated at 45°C for 12h, then treated with a microwave-ultrasonic combined synthesis/extraction instrument at 70°C and 200W for 90min, and finally filtered, and the obtained liquid was the mung bean active substance liquid; the mung bean active substance liquid was placed in a rotating In the evaporating flask of the evaporator, use a rotary evaporator to recover ethanol at 79°C, and the remaining liquid in the evaporating flask is the mung bean concentrate; The preparation method of the kiwifruit juice is as follows: after the kiwifruit is washed and peeled, the juice is squeezed, and the squeezed kiwifruit juice is filtered with 2-4 layers of gauze to remove the filter residue, and finally a relatively clear kiwifruit juice is obtained; The preparation method of the pine needle concentrate is as follows: washing and drying the pine needles until the surface water of the pine needles evaporates, and then pulverizing; adding ethanol with a volume fraction of 60% to the pine needle powder at a ratio of 1 g:20 mL, and placing it in an air bath at a constant temperature The vibrator was treated at 45°C for 12h, then treated with a microwave-ultrasonic combined synthesis/extraction apparatus at 70°C and 200W for 90min, and finally filtered, and the obtained liquid was the pine needle active substance liquid; the pine needle active substance liquid was placed in the rotary evaporator. In the evaporating flask, use a rotary evaporator to recover ethanol at 79°C, and the remaining liquid in the evaporating flask is the concentrated solution of the active substance. 2. mung bean and kiwifruit composite oral liquid according to claim 1, is characterized in that: be made up of the volume parts by weight ratio of following raw material: 4 parts of mung bean concentrate, 3 parts of kiwi juice, 1.5 parts of pine needle concentrate, and 1.5 parts of honey.