CN110771761A - A kind of Puerariae Radix Chrysanthemum compound beverage with auxiliary hypolipidemic effect - Google Patents

Abstract

The invention relates to a Pueraria lobata chrysanthemum compound beverage with an auxiliary blood lipid-lowering effect. The present invention is prepared by mixing the following substances in mass percentage: 10%-30% of pueraria water extract, 20%-40% of Huangju water extract, 5%-7% of maltitol, 0.15%-0.25% of citric acid, purified water 40%-60%; wherein the puerariae water extract is the deep black polysaccharide content obtained by the water extraction and concentration of pueraria root powder is 20%-25%, and the flavonoid content is 7%-8% concentrated puerariae water extract; Huangju water extract The orange-yellow polysaccharide content obtained by extracting and concentrating the imperial chrysanthemum powder is 30%-35%, and the flavonoid content is 15%-17% concentrated imperial chrysanthemum water extract. The Pueraria Root Chrysanthemum Compound Beverage has the harmonious aroma of Huang Ju and Pueraria Root, the fragrance is soft, the state is uniform, there is no precipitation and layering, the taste is sweet and sour, refreshing and pleasant; Efficacy of plant functional beverages.

Description

A kind of Puerariae Radix Chrysanthemum compound beverage with auxiliary hypolipidemic effect

technical field

The invention belongs to the technical field of plant beverages, and in particular relates to a Pueraria lobata chrysanthemum compound beverage for assisting blood lipid lowering and a preparation method thereof.

Background technique

Plant functional beverage is a plant beverage product suitable for the needs of the public, which is made from a plant containing certain beneficial ingredients with special effects and is scientifically formulated. Contemporary people's awareness of health care is continuously strengthened. The huge pressure of life and the fast pace of life make people have no time to take care of their own health. This puts forward higher requirements for the convenience of application of plant functional beverages. The functional beverage products deserve much attention. In my country, functional beverage products have different structures and varieties, and the beverage market has a broad prospect and is in short supply. The function of the product is the core competitiveness of the product to stand out, so the plant beverage with natural health care function is bound to occupy the absolute advantage in the functional beverage market.

SUMMARY OF THE INVENTION

The purpose of the present invention is to provide a Pueraria lobata chrysanthemum compound beverage with an auxiliary hypolipidemic effect, and another object is a preparation method of a Pueraria puerariae chrysanthemum compound beverage with an auxiliary hypolipidemic effect.

A pueraria-imperial chrysanthemum compound beverage with auxiliary hypolipidemic effect is prepared by mixing the following substances uniformly: 10%-30% of puerariae water extract, 20%-40% of Huangju water extract, 5%-7% of sweetener %, citric acid 0.15%-0.25%, purified water 40%-60%;

Described puerariae water extract is the dark black concentrated puerariae water extract obtained by water extraction and concentration of pueraria root powder, wherein the polysaccharide content is 20%-25%, and the flavonoid content is 7%-8%;

The Huangju water extract is an orange-yellow concentrated Huangju water extract obtained by extracting and concentrating the Huangju powder, wherein the polysaccharide content is 30%-35%, and the flavonoid content is 15%-17%;

The pueraria-imperial chrysanthemum compound beverage is clear, transparent and orange-yellow, wherein the content of total polysaccharides is not less than 10%, and the content of total flavonoids is not less than 4%; Sweet and palatable.

The operation steps of preparing the Pueraria lobata chrysanthemum compound beverage with auxiliary hypolipidemic effect are as follows:

(1) Preparation of pueraria water extract

According to the mass ratio of 1:20-30, the pueraria root powder and purified water that have passed through a 100-mesh sieve were leached in a constant temperature water bath at 80°C for 2-4 hours, filtered and centrifuged to obtain a pueraria root solution; the residue was added in a mass ratio of 1:10-20. Purified water, boiling water bath for 20-30min, centrifugal filtration to obtain secondary kudzu root liquid, and combining two pueraria root liquids; concentrating 10-15 times to obtain a dark black concentrated kudzu root water extract, wherein the polysaccharide content is 20%-25%, The flavonoid content is 7%-8%;

(2) Preparation of Huangju water extract

According to the mass ratio of 1:20-30, sieve the 100-mesh inulin powder and purified water, immerse them in a constant temperature water bath at 80 °C for 2-4 hours, filter and centrifuge, and obtain a primary inulin liquid; according to the mass ratio of 1:10-20, the residue Add purified water, take a boiling water bath for 20-30min, and centrifugally filter to obtain the second Huangju liquid, combine the two Huangju liquids; concentrate 10-15 times to obtain an orange-yellow concentrated Huangju water extract, wherein the polysaccharide content is 30%- 40%, the flavonoid content is 15%-17%;

(3) Compounding

Mix 10%-20% concentrated Pueraria lobata water extract and 20%-30% concentrated Huangju water extract, and then add 5%-7% quality sweetener and 0.15%-0.25% quality lemon in turn. Acid, 40%-70% of purified water by mass, to prepare mixed material liquid;

(4) Cold storage to prepare Pueraria lobata chrysanthemum compound beverage

The mixed material liquid is allowed to stand for 24 hours under the condition of 0-4 DEG C, so that the solubility of protein and pectin in the mixed material liquid is reduced, and the Pueraria lobata chrysanthemum compound beverage is obtained.

The beneficial technical effect of the present invention is embodied in the following aspects:

1. The pueraria-imperial chrysanthemum composite beverage of the present invention is bright and transparent in color, pale yellow, has the harmonious aroma of imperial chrysanthemum and pueraria, soft fragrance, uniform state, no precipitation and stratification, sweet and sour taste, refreshing and pleasant. Among them, kudzu is the dry root of the leguminous plant kudzu, which is a medicinal and edible plant. Pueraria contains a variety of active ingredients, the main active ingredient is isoflavones, Japanese scientist Yukio first reported in 1959 that Pueraria has an isoflavone - puerarin. Domestic and foreign scholars have found that puerarin has obvious effects in the prevention and treatment of cardiovascular and cerebrovascular diseases and diabetes. It can lower blood pressure, lower blood viscosity, lower blood sugar, lower blood lipids, scavenge free radicals, resist lipid peroxidation, and resist atherosclerosis. Like hardening, which makes Pueraria a natural green health food. Huang chrysanthemum is a perennial herb of the Compositae family, and is one of the traditional Chinese medicinal materials commonly used in my country. The petals contain a variety of amino acids, vitamins, trace elements, and flavonoids, which can lower blood pressure, lower blood lipids, expand coronary arteries and Antibacterial effect, long-term drinking can increase human body calcium, regulate myocardial function, lower cholesterol. The active ingredients in the imperial chrysanthemum make the imperial chrysanthemum a good health care product for all ages, with high edible value. The present invention uses pueraria lobata and imperial chrysanthemum as raw materials, and is a natural green health-care plant beverage developed through scientific proportioning. Its natural hypolipidemic effect is regarded as the core competitiveness of the product, and a green, convenient and effective hypolipidemic functional beverage is provided for consumers. .

2. The experiment that the Pueraria lobata chrysanthemum composite functional beverage of the present invention is carried out according to the "Technical Specifications for Inspection and Evaluation of Health Foods" (version 2012) is as follows:

The test of the hypolipidemic effect of the gum provided by the present invention on the insulin resistance glucose and lipid metabolism disorder model rats

1 Materials and methods

1.1 Test material

1.1.1 The Pueraria lobata chrysanthemum composite functional drink obtained in Example 1 to assist in lowering blood lipids.

The low dose concentration was 167 mg/kg, the medium dose concentration was 835 mg/kg, and the high dose concentration was 1670 mg/kg.

1.1.2 Experimental animals

SPF grade healthy adult SD48, weighing 150±20g.

1.1.3 High-calorie feed and test substance

High-fat feed consisted of 52.6% basal feed plus 10% lard and 15% egg yolk meal, 15% sucrose, 1.2% cholesterol, 0.2% sodium cholate, 0.6% calcium bicarbonate, 0.4% Stone powder composition.

The test substance is the Pueraria lobata chrysanthemum compound functional drink with auxiliary hypolipidemic obtained in Example 1.

1.2 Test methods and test indicators

A total of 48 male SPF rats were selected and randomly divided into 6 groups with 8 rats in each group, which were recorded as the test drug low-dose, medium-dose and high-dose groups, normal group, model group and positive control group, respectively. The control group was fed with basal diet, and all the other groups except the control group and normal group were fed with high-fat diet to establish a hyperlipidemia rat model.

1.2.1 Feeding method

According to body surface area declaration and equivalent clinical dose, the medium-dose group of the test substance was fed 5.0g/kg per day, while the low-dose and high-dose groups were administered 2.5g/kg or 10.0g/kg per day, respectively, for the model. The group and the control group were given the same amount of normal saline.

1.2.2 Detection indicators and methods

The cholesterol and triglyceride levels in each group were measured after 6 weeks, and the blood lipid metabolism was analyzed.

1.3 Statistical analysis

SPSS20.0 software is used for statistical analysis: Generally, analysis of variance is generally used, but the homogeneity of variance test should be carried out according to the procedure of analysis of variance. The variance is equal, and the F value is calculated. The F value is less than F _0.05 . There is no significant difference; F value ≥F _0.05 , P≤0.05, statistics are made by pairwise comparison of means between multiple experimental groups and a control group; appropriate variable transformation is performed for data that are not normal or unequal variance , after meeting the requirement of normality or homogeneity of variance, use the transformed data for statistics; if the variable does not reach the goal of normality or homogeneity of variance after transformation, use the rank sum test instead for statistics.

The above experiments prove that the Pueraria lobata chrysanthemum compound beverage with auxiliary blood lipid lowering of the present invention has the auxiliary blood lipid lowering effect, and is a natural herbal health drink.

3. The results of the blood lipid lowering test on the insulin resistance glucose and lipid metabolism disorder model rats by the Pueraria lobata chrysanthemum compound beverage of the present invention are as follows:

Note: Compared with the normal group: #P<0.05, ##P<0.01; compared with the model group: *P<0.05, **P<0.01.

It can be seen from Table 1 that the serum TC and TG of the model group were significantly increased, and compared with the normal group, the difference was significant, and it was determined that the lipid metabolism disorder of the model was established. The blood lipids of the model group and the positive group were observed, and there were significant differences between the model group, the high-dose group and the middle-dose group. The blood-lowering index of the test sample was determined to be positive.

In the blood lipid lowering test of the test substance provided by the present invention on insulin resistance glucose and lipid metabolism disorder model rats, the high dose and the middle dose of the test substance group 1 have obvious effects on the reduction of blood lipids (TC, TG). The effects of the test substance high and medium dose groups on TC and TG values were significantly better than those of the Jiangzhi Mixture low dose group. The compound beverage's auxiliary hypolipidemic functional soft candy has a positive result in an animal experiment for auxiliary hypoglycemia in alloxan-induced insulin resistance and glucose and lipid metabolism disorder model rats, which proves that the Pueraria lobata chrysanthemum compound beverage has an auxiliary hypoglycemic and hypolipidemic function.

Detailed ways

The present invention will be further described below through examples.

Example 1

The operation steps of preparing Pueraria lobata chrysanthemum compound beverage are as follows:

(1) Preparation of pueraria water extract

Pulverize the cleaned kudzu root in a high-speed pulverizer, pass through a 100-mesh sieve, accurately weigh 50 g of kudzu root powder and add it to 1000 g of purified water, and extract at a constant temperature of 80°C for 2 hours to obtain a water extract of kudzu; the first extract is filtered and centrifuged to obtain Pueraria root solution once; add 500g of purified water to the residue, leaching at a constant temperature of 100°C for 20 minutes to obtain secondary pueraria root water extract, and centrifugal filtration of the secondary pueraria root water extract to obtain secondary kudzu root solution, combine the two pueraria root solutions, and concentrate to 100mL , the dark black water extract of Pueraria lobata was obtained, in which the polysaccharide content was 24.6% and the flavonoid content was 7.8%.

(2) Preparation of Huangju water extract

Pulverize the cleaned and de-stemmed imperial chrysanthemum in a high-speed pulverizer, pass through a 100-mesh sieve, accurately weigh 50 g of imperial chrysanthemum powder, add 1000 g of purified water, and extract at a constant temperature of 80 °C for 2 hours to obtain a primary imperial chrysanthemum water extract, and the primary extract is filtered and centrifuged. After that, the first Huangju liquid was obtained; the residue was added with 500 g of purified water, and the second time was obtained by leaching at a constant temperature of 100 ° C for 20 minutes to obtain the second Huangju water extract. The solution was concentrated to 100 mL to obtain an orange yellow chrysanthemum water extract, wherein the polysaccharide content was 38.6% and the flavonoid content was 15.2%.

(3) Compounding

Accurately measure and mix 10g of Pueraria lobata water extract and 20g of Huangju water extract, then add 5g of maltitol, 0.15g of citric acid, and 64.85g of purified water in sequence, and mix evenly to prepare a mixed solution.

(4) Cold storage

The mixed material liquid was placed in an environment of 0-4°C and left for 24 hours to reduce the solubility of protein and pectin in the mixed material liquid.

(5) Filter

The mixed material liquid after cold storage is immediately filtered through a filter barrel to prepare a compounded beverage.

(6) Sterilization

The compounded beverage was sterilized at 100° C. and kept for 30 minutes to prepare a sterilized beverage.

(7) Filling and sealing

The sterilized beverage is divided into bottles, filled and sealed, and after the sealing is completed, the beverage is inverted for 10 minutes to prepare a filled beverage, and the material liquid during filling is not lower than 90°C.

(8) Cooling

The canned beverage was first sprayed with distilled water at 75°C for 60s, then with distilled water at 50°C for 60s, and finally with distilled water at 30°C for 60s to obtain the finished pueraria-imperial chrysanthemum compound beverage, which has the harmonious aroma of kudzu and pueraria, and the state is uniform. , sweet and sour taste, the color is orange, the content of total polysaccharides is 10.18%, and the content of total flavonoids is 4.02%.

Example 2

The operation steps of preparing Pueraria lobata chrysanthemum compound beverage are as follows:

(1) Preparation of pueraria water extract

Pulverize the cleaned kudzu root in a high-speed pulverizer, pass through a 100-mesh sieve, accurately weigh 50 g of kudzu root powder, add 1250 g of purified water, and extract at a constant temperature of 80°C for 3 hours to obtain a water extract of kudzu; Pueraria root solution once; add 750g of purified water to the residue, and extract at a constant temperature of 100°C for 25 minutes to obtain a secondary pueraria root water extract. The extract contains 24.8% polysaccharides and 7.53% flavonoids.

(2) Preparation of Huangju water extract

Pulverize the cleaned and de-stemmed chrysanthemum in a high-speed pulverizer and pass it through a 100-mesh sieve; accurately weigh 50 g of chrysanthemum powder, add 1250 g of purified water, and extract at a constant temperature of 80°C for 3 hours to obtain a primary chrysanthemum water extract; a primary extract After filtration and centrifugation, a primary Huangju liquid was obtained; after centrifugation, the residue was added with 750 g of purified water, and the temperature was 100 ° C for leaching for 25 minutes to obtain a secondary Huangju water extract. To 100mL, the orange yellow chrysanthemum water extract was obtained, wherein the polysaccharide content was 34.4%, and the flavonoid content was 16.3%.

(3) Compounding

Accurately measure and mix 20g of Pueraria lobata water extract and 30g of Huangju water extract, then add 6g of maltitol, 0.2g of citric acid, and 43.8g of purified water in sequence, and mix evenly to obtain a mixed solution.

(4) Cold storage

The mixed liquid is placed in the environment of 0-4 ℃ for 24 hours, so that the solubility of protein and pectin in the mixed liquid is reduced.

(5) Filter

The mixed material liquid after cold storage is immediately filtered through a filter barrel to prepare a compounded beverage.

(6) Sterilization

The compounded beverage was sterilized at 100° C. and kept for 30 minutes to prepare a sterilized beverage.

(7) Filling and sealing

The sterilized beverage is divided into bottles, filled and sealed, and after the sealing is completed, the beverage is inverted for 10 minutes to prepare a filled beverage, and the material liquid during filling is not lower than 90°C.

(8) Cooling

The canned beverage is first sprayed with distilled water at 75°C for 60s, then with distilled water at 50°C for 60s, and finally sprayed with distilled water at 30°C for 60s to obtain the finished pueraria-imperial chrysanthemum compound beverage, which has a harmonious soft fragrance of kudzu and pueraria, and the beverage is clear It is uniform without layering and has a pleasant taste; the total polysaccharide content is 15.28%, and the total flavonoid content is 6.46%.

Example 3

The operation steps of preparing Pueraria lobata chrysanthemum compound beverage are as follows:

(1) Preparation of pueraria water extract

Pulverize the cleaned kudzu root in a high-speed pulverizer, pass through a 100-mesh sieve, accurately weigh 50 g of kudzu root powder, add 1500 g of purified water, and extract at a constant temperature of 80°C for 4 hours to obtain a water extract of kudzu; the first extract is filtered and centrifuged to obtain Pueraria root solution once; add 750g of purified water to the residue, leaching at a constant temperature of 100°C for 30 minutes, to obtain secondary pueraria root water extract, centrifugal filtration to obtain secondary kudzu root solution, combine the two kudzu root solutions, and concentrate to 100mL to obtain dark black kudzu root water The extract contains 23.5% polysaccharide and 7.1% flavonoids.

(2) Preparation of Huangju water extract

Pulverize the cleaned and de-stemmed chrysanthemum in a high-speed pulverizer, pass through a 100-mesh sieve, accurately weigh 50g of chrysanthemum powder, add 1500g of purified water, and extract at a constant temperature of 80°C for 4 hours to obtain a primary chrysanthemum water extract, a primary extract After filtration and centrifugation, the primary Huangju liquid was obtained; the residue was dissolved in 750 g of purified water, and leached at a constant temperature of 100 ° C for 30 minutes to obtain a secondary Huangju water extract. 100 mL of orange yellow chrysanthemum water extract was obtained, in which the polysaccharide content was 33.6% and the flavonoid content was 15.7%.

(3) Compounding

Accurately measure and mix 10g of Pueraria lobata water extract and 30g of Huangju water extract, then sequentially add 7g of maltitol, 0.25g of citric acid, and 52.8g of purified water, and mix evenly to obtain a mixed solution.

(4) Cold storage

The mixed liquid is placed in the environment of 0-4 ℃ for 24 hours, so that the solubility of protein and pectin in the mixed liquid is reduced.

(5) Filter

The mixed material liquid after cold storage is immediately filtered through a filter barrel to prepare a compounded beverage.

(6) Sterilization

The compounded beverage was sterilized at 100° C. and kept for 30 minutes to prepare a sterilized beverage.

(7) Filling and sealing

The sterilized beverage is divided into bottles, filled and sealed, and after the sealing is completed, the beverage is inverted for 10 minutes to prepare a filled beverage, and the material liquid during filling is not lower than 90°C.

(8) Cooling

The canned beverage is sprayed with distilled water at 75°C for 60s, then with distilled water at 50°C for 60s, and finally with distilled water at 30°C for 60s to obtain the finished compound beverage. Even without layering, the taste is pleasant. The total polysaccharide content was 12.43%, and the total flavonoid content was 5.42%.

Claims (2)

1. The radix puerariae and chrysanthemum morifolium compound beverage with the effect of assisting in reducing blood fat is characterized in that: the medicine is prepared by uniformly mixing the following substances by mass: 10 to 30 percent of kudzu root water extract, 20 to 40 percent of royal chrysanthemum water extract, 5 to 7 percent of sweetener, 0.15 to 0.25 percent of citric acid and 40 to 60 percent of purified water;

the kudzu root water extract is a dark black concentrated kudzu root water extract obtained by water extraction and concentration of kudzu root powder, wherein the polysaccharide content is 20% -25%, and the flavone content is 7% -8%;

the royaljelly water extract is an orange concentrated royaljelly water extract obtained by water extraction and concentration of royaljelly, wherein the polysaccharide content is 30% -35%, and the flavone content is 15% -17%;

the radix puerariae and royaljelly composite beverage is clear and transparent and is orange, the content of total polysaccharides is not less than 10%, the content of total flavonoids is not less than 4%, the composite beverage has the coordinated fragrance of the royaljelly and the radix puerariae, the fragrance is soft, the state is uniform, and the sour and sweet taste is palatable.

2. The preparation method of the radix puerariae and chrysanthemum morifolium compound beverage with the effect of assisting in reducing blood fat according to claim 1, which is characterized by comprising the following operation steps:

(1) preparation of aqueous extract of radix Puerariae

According to the mass ratio of 1: 20-30 leaching radix Puerariae powder and purified water with 100 mesh sieve in 80 deg.C constant temperature water bath for 2-4 hr, filtering, and centrifuging to obtain primary radix Puerariae solution; according to the mass ratio of 1: adding purified water into 10-20 residues, boiling in water bath for 20-30min, centrifuging, filtering to obtain secondary radix Puerariae solution, and mixing the two radix Puerariae solutions; concentrating by 10-15 times to obtain dark black concentrated water extract of radix Puerariae, wherein polysaccharide content is 20% -25%, and flavone content is 7% -8%;

(2) preparing water extract of Huangju

According to the mass ratio of 1: 20-30, leaching the royalvine powder and purified water which are sieved by a 100-mesh sieve in a constant-temperature water bath at 80 ℃ for 2-4h, and filtering and centrifuging to obtain primary royalvine powder liquid; according to the mass ratio of 1: adding purified water into 10-20 residues, boiling in water bath for 20-30min, centrifuging, filtering to obtain secondary flos Chrysanthemi solution, and mixing the two flos Chrysanthemi solutions; concentrating by 10-15 times to obtain orange concentrated water extractive solution of Chrysanthemum morifolium Ramat, wherein the polysaccharide content is 30-40%, and the flavone content is 15-17%;

(3) compounding

Mixing 10-20% of concentrated pueraria water extract and 20-30% of concentrated chrysanthemum royal water extract, and sequentially adding 5-7% of sweetener, 0.15-0.25% of citric acid and 40-70% of purified water to obtain mixed feed liquid;

(4) cold storage preparation of kudzu root and royal chrysanthemum composite beverage

Standing the mixed liquid at 0-4 deg.C for 24 hr to reduce the solubility of protein and pectin in the mixed liquid, and making into radix Puerariae and flos Chrysanthemi composite beverage.