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CN-121970857-A - Formula of pyrinol beverage and preparation process of beverage

CN121970857ACN 121970857 ACN121970857 ACN 121970857ACN-121970857-A

Abstract

The invention discloses a formula of a pyritic beverage and a preparation process of the beverage, wherein the formula of the pyritic beverage comprises, by mass, 370-450 parts of a pyritic enzyme base solution, 35-55 parts of a function enhancer, 10-15 parts of a flora synergistic system, 3.2-4.5 parts of a flavor stabilizer and 500-550 parts of purified water softened by resin; according to the invention, by combining the liquid nitrogen quick-freezing wall breaking and gradient thawing with the pneumatic squeezing technology, the problem of insufficient release of antioxidant substances caused by incomplete wall breaking of pear cells in the traditional squeezing technology is solved, under the conditions of quick-freezing-slow thawing technology, namely-22 ℃ to-18 ℃ liquid nitrogen quick-freezing +2 ℃ per hour thawing and 10-15MPa pneumatic squeezing, the extraction rate of polyphenol and flavonoid substances is improved, the total antioxidant value of the pear ferment base solution reaches 12,500 mu molTE/L, and the antioxidant activity of the beverage is obviously enhanced.

Inventors

  • WANG YAYING
  • YANG YUDI
  • WANG LIANCHANG

Assignees

  • 北京豫观澜旅游发展有限公司

Dates

Publication Date
20260505
Application Date
20260320

Claims (9)

  1. 1. The formula of the pyritinol beverage is characterized by comprising, by mass, 370-450 parts of a pyritinol enzyme base solution, 35-55 parts of a function enhancer, 10-15 parts of a flora synergistic system, 3.2-4.5 parts of a flavor stabilizer and 500-550 parts of purified water softened by resin; The pear ferment base solution is prepared by squeezing fresh pears after freezing and breaking walls to obtain juice, adding pectase for enzymolysis for 2 hours, and carrying out anaerobic fermentation on inoculated fermentation flora; the function enhancer is prepared by mixing an organic rice extract, fructo-oligosaccharide and a honeysuckle extract; The flora synergistic system is prepared by compounding lactobacillus plantarum and lactobacillus acidophilus according to a ratio of 2:1; the flavor stabilizer is prepared from potassium citrate, natural pear essence, stevioside and potassium sorbate.
  2. 2. The formula of the pyritinol beverage according to claim 1, wherein the amylase hydrolysis process of the organic rice extract uses gene recombinant alpha-amylase, the hydrolysis condition is that the reaction is carried out for 30 minutes in a buffer solution with the pH of 6.0-6.5 under the condition of stirring at 90 ℃, then the heat stability beta-amylase is added for secondary hydrolysis for 20 minutes at 65 ℃, the final DE value is more than or equal to 20, and after the hydrolysis, macromolecular impurities are removed by a membrane filtering device, and the concentration is carried out in vacuum until the solid content is 50%, so that the prebiotics and mineral retention rate of the extract are enhanced.
  3. 3. The pyritinol beverage formula according to claim 1, wherein inulin is further added into the flora synergistic system as a probiotic synergist, wherein the inulin is derived from high-purity fructo-oligose extracted from chicory, the content of the inulin is 5-8% of the total mass of the flora system, lactobacillus plantarum, lactobacillus acidophilus and inulin are subjected to symbiotic culture at 37 ℃ for 2 hours during mixing to form a biomembrane protective layer, so that intestinal canal colonization force and gastric acid resistance stability of a fermentation flora are enhanced, and the probiotic effect of the beverage is improved.
  4. 4. The pyritinol beverage formula according to claim 1, wherein the purified water softened by the resin is subjected to multiple activated carbon adsorption and ultraviolet irradiation treatment before being added into the formula, wherein the coconut activated carbon column is used for adsorbing heavy metal ions for 3-5 minutes, the low-pressure ultraviolet lamp is used for irradiating for 15 seconds to inactivate microorganisms, the conductivity of the water after treatment is less than 10 mu S/cm, the TOC content is less than 0.1ppm, and the whole formula is combined and stirred and homogenized for 20 minutes at 70 ℃.
  5. 5. A process for preparing a pyrithione beverage according to any one of claims 1 to 4, comprising the steps of: S1, preparing a pear ferment base solution: s11, cleaning fresh pears, and then freezing and breaking walls in an environment of-18 ℃; s12, squeezing wall-broken pear to obtain juice, adding a pectinase, namely a compound enzyme preparation with cellulase=3:1, into the pear juice, and carrying out enzymolysis for 2h at 45 ℃; S13, inoculating zymolyte into a fermentation flora with total bacterial load of 1 multiplied by 10 6 CFU/mL, carrying out anaerobic fermentation on lactobacillus plantarum, namely lactobacillus acidophilus=2:1, and 25 ℃ for 7 days to obtain a pear ferment base solution, adding dissolved oxygen control in the anaerobic fermentation process, monitoring the dissolved oxygen level of the zymolyte in real time by using a dissolved oxygen probe, keeping the dissolved oxygen level lower than 0.5mg/L, and intermittently mixing for 5 minutes at a stirring speed of less than or equal to 50rpm every day, so that the efficiency of generating short chain fatty acid by the co-metabolism of lactobacillus plantarum and lactobacillus acidophilus is improved; S2, preparing an organic rice extract: s21, hydrolyzing long-shaped rice by amylase to prepare liquefied liquid with DE value more than or equal to 18; S22, compounding the organic rice extract, fructo-oligosaccharide and the honeysuckle extract to obtain a function enhancer; s3, taking a pear ferment base solution, a function enhancer, a flora synergistic system and a flavor stabilizer according to the parts by weight, putting into a mixing tank, stirring and homogenizing for 20 minutes, and slowly adding resin for softening purified water for multiple times in the stirring and homogenizing process to obtain a mixed solution; s4, sterilizing the mixed solution by UHT to obtain refined filtration to obtain the pyrinol drink; S5, filling the pyritinol beverage into a disinfection empty bottle, sequentially carrying out code spraying, labeling, light inspection, bottling and packaging, and then warehousing and preserving.
  6. 6. The process for preparing a pyrinol drink according to claim 5, wherein said fresh pears are frozen and slowly melted in the freezing and wall breaking step: Quick-freezing fresh pear in liquid nitrogen environment at-22 to-18 deg.c at a temperature of 5 deg.c/min for 3-5 hr, and thawing at 2 deg.c/hr to over 0 deg.c; Juice is obtained under the pressure of 10-15MPa through a pneumatic squeezing system after thawing, so that polyphenol and flavonoid substances in the juice are released maximally, oxidation loss is reduced, and the oxidation resistance of the pear ferment base solution is improved.
  7. 7. The process for preparing a pyritinol beverage according to claim 5, wherein said enzymatic hydrolysis process of the complex enzyme preparation further comprises the steps of controlling and removing the enzyme activity: The method comprises the steps of using pectinase from Aspergillus niger and cellulase from Trichoderma reesei, wherein the mixing ratio of the pectinase to the cellulase is that the cellulase=3:1, and the activity units are respectively more than or equal to 5000U/g and 3000U/g; After enzymolysis is finished, the temperature of the mixture is raised to 85 ℃ and kept for 10 minutes to inactivate residual enzyme, and then impurity precipitation is removed by a centrifugal separator at 4000rpm, so that the clarity and sugar conversion efficiency of pear juice are improved, and the bitter taste risk caused by enzyme residues is reduced.
  8. 8. The process of claim 5, wherein the preparation of the flavor stabilizer in step S3 involves sequential reaction and coating processes: Dissolving potassium citrate and potassium sorbate in 20% ethanol water solution, heating to 50 ℃ at pH7.0, stirring for 10 min, adding stevioside, and ultrasonically dispersing to obtain nano particles; finally, mixing the mixture with natural pear essence, and spray drying to obtain microcapsule powder, wherein the particle size distribution is 10-50 mu m, so as to ensure the flavor slow release and the antiseptic property synergistic improvement.
  9. 9. The preparation process of the pyritinol beverage according to claim 5, wherein the nano-emulsification pretreatment is carried out on the honeysuckle extract before the compounding of the S22 function enhancer, wherein the extract with chlorogenic acid more than or equal to 8wt% obtained by supercritical CO 2 segmented extraction is mixed with fructo-oligosaccharides according to the mass ratio of 1:2, and the mixture is emulsified for 10 minutes under high-speed shearing at 8000rpm to form an embedding structure with the particle size less than or equal to 200nm, so that the solubility and the thermal stability of the extract are enhanced.

Description

Formula of pyrinol beverage and preparation process of beverage Technical Field The invention belongs to the technical field of a pyritinol beverage, in particular relates to a pyritinol beverage formula, and particularly relates to a preparation process of a pyritinol beverage. Background Along with the popularization of healthy diet concepts, the fermented fruit and vegetable beverage is concerned by being rich in active ingredients and probiotic functions. In the prior art, the pear juice fermented beverage is mainly prepared by direct squeezing or single strain fermentation, the flavor stability is improved by assisting with conventional saccharides and preservatives, and part of products try to add functional components (such as oligosaccharide and herbal extract) to enhance the nutritional value or optimize the juice clarity through an enzymolysis process, however, the beverage has the common defects in the aspects of core active substance retention rate, probiotic effectiveness and flavor consistency, the traditional squeezing process can not fully release polyphenols and flavonoids in pear cells, the fermentation process lacks dissolved oxygen control, the short chain fatty acid synthesis efficiency is low, in addition, the inactivation rate of the thermosensitive components is more than 50% due to high-temperature sterilization, the direct addition of the liquid preservative and the essence is easy to cause bitter after the bitter taste, and the flavor is obviously attenuated in the shelf life. Disclosure of Invention The invention aims to provide a formula of a pyritinol beverage and a preparation process thereof, and aims to complete quality upgrading from basic nutrition supply to accurate intestinal function regulation on the basis of retaining natural activity of pear ferment by synergistic innovation of four technical modules of wall breaking synergistic process, directional domestication of flora, targeted protection of active components and ultra-clean water quality treatment, and solve the problem of long-standing pain points of difficult synergism of nutrition, efficacy and taste in industry. In order to achieve the above purpose, the invention adopts the following technical scheme: The formula of the pyritinol beverage comprises, by mass, 370-450 parts of a pyritinol enzyme base solution, 35-55 parts of a function enhancer, 10-15 parts of a flora synergistic system, 3.2-4.5 parts of a flavor stabilizer and 500-550 parts of purified water softened by resin; The pear ferment base solution is prepared by squeezing fresh pears after freezing and breaking walls to obtain juice, adding pectase for enzymolysis for 2 hours, and carrying out anaerobic fermentation on inoculated fermentation flora; the function enhancer is prepared by mixing an organic rice extract, fructo-oligosaccharide and a honeysuckle extract; The flora synergistic system is prepared by compounding lactobacillus plantarum and lactobacillus acidophilus according to a ratio of 2:1; the flavor stabilizer is prepared from potassium citrate, natural pear essence, stevioside and potassium sorbate. Preferably, the amylase hydrolysis process of the organic rice extract uses gene recombination type alpha-amylase, the hydrolysis condition is that the reaction is carried out for 30 minutes in a buffer solution with pH value of 6.0-6.5 under the condition of stirring at 90 ℃, then the thermal stability beta-amylase is added for secondary hydrolysis for 20 minutes at 65 ℃, the final DE value is more than or equal to 20, macromolecular impurities are removed through membrane filtration equipment after the hydrolysis, and the solid content is concentrated to 50% in vacuum, so that the prebiotics and mineral retention rate of the extract are enhanced. Preferably, inulin is also added into the flora synergistic system as a probiotics synergist, wherein the inulin is derived from high-purity fructo-oligose extracted from chicory, the content of the inulin is 5-8% of the total mass of the flora system, and lactobacillus plantarum, lactobacillus acidophilus and inulin are subjected to symbiotic culture for 2 hours at 37 ℃ during mixing to form a biomembrane protective layer, so that the intestinal tract colonization force and gastric acid resistance stability of a fermentation flora are enhanced, and the probiotics effect of the beverage is improved. Preferably, the purified water softened by the resin is subjected to multiple activated carbon adsorption and ultraviolet irradiation treatment before being added into the formula, namely heavy metal ions are adsorbed by a coconut shell activated carbon column for 3-5 minutes, then the purified water is irradiated by a low-pressure ultraviolet lamp for 15 seconds to inactivate microorganisms, the conductivity of the water after treatment is less than 10 mu S/cm, the TOC content is less than 0.1ppm, and the whole formula is combined and stirred and homogenized for 20 minutes at 70 ℃. A process for pr