| Rubescens has good effects such as clearing away heat and detoxifying,reducing swelling and relieving pain,and can be used for treatments such as sore throat,cold headache and other headaches.Local people in Jiyuan City,Henan Province,often use winter scented tea to drink,but the winter ridge grass tastes bitter,which will affect the taste.In this paper,the hot water extraction process of Rubescens was optimized,and the components of the water extract were tested to lay the foundation for the development of Rubescens beverage.The preparation of health drink is carried out by blending Rubescens,Rubescens,Chrysanthemum,Licorice,Rubescens,Taurine,Lycium Barbarum Polysaccharide,Astragalus Polysaccharide and Licorice.The details are as follows:?1?Taking the extraction time,the ratio of material to liquid and the extraction temperature as the influencing factors,the content of rosmarinic acid and total flavonoids as indicators,combining the single factor experiment and the response surface experiment,the extraction process of winter stalk extract from hot water The results were optimized as follows:at the extraction time of 32 min,the rubescens?dry basis?:water?volume?=1:90?with 2 g of rubescens?,and the temperature was 93 ?,the resulting rosemary The content of sulphuric acid was 0.351 g/100 g,the content of total flavonoids was 4.10 g/100 g,the content of polysaccharides in the haystack of winter stalk was 0.19%,and the contents of inorganic elements Fe,Cu,Mn,Zn and Na in aqueous extracts.They were 2.3×10-5 mg/mL,8×10-6 mg/mL,1.4×10-5 mg/mL,1×10-4 mg/mL,and 1.7×10-4 mg/mL,respectively.?2?Optimize the blending process of Rubescens health beverages by orthogonal experiment on the basis of single factor experiment:the amount of rubescens extract is 20%?mass ratio,based on the total mass of beverages 100 g,under The percentage of the paper is all mass ratio?,the dosage of sour agent A is 0.03%,the dosage of flavoring adjuvant is 0.007%,and the dosage of sweetener A is 8%.The in vitro antioxidant experiments showed that the DPPH clearance rate obtained by the blending method was 68.44%,and the hydroxyl radical scavenging rate was 36%.At the same time,the prepared beverage had the ability to scavenge superoxide anion.?3?Modulation of winterweed health drink with rubescens,mangosteen,chrysanthemum and licorice as raw materials.In addition,licorice and mangosteen are used as active ingredients of the winter grass health drink and used as a taste masking agent.Through the combination of sensory evaluation and in vitro antibacterial experiment,the ratio of Rubescens,licorice,chrysanthemum and mangosteen is 5:2:1:2?mass ratio,50 g of extract of Rubescens extract?.Using sweetener B,sour agent A,sweetener A,flavoring adjuvant,sweetener C as flavoring agent,the amount of sweetener B is 0.035%?based on beverage 100 g,the same below?,seasoning adjuvant Under the condition of 0.009%,the orthogonal optimization results showed that the sweetener A was added in an amount of 6%,the acidulant was used in an amount of 0.03%,and the sweetener C was used in an amount of 0.3%.0.003%Stabilizer A acts as a stabilizer for the beverage.In vitro antibacterial experiments with Escherichia coli and Staphylococcus aureus showed that the prepared beverage had antibacterial activity against Staphylococcus aureus and Escherichia coli and the inhibitory effect against Staphylococcus aureus was greater than that against Escherichia coli.?4?Preparation of Rubescens health beverage with Rubescens,Lycium barbarum polysaccharide,Astragalus polysaccharide,licorice and taurine as raw materials.The amount of Astragalus polysaccharide,Lycium barbarum polysaccharide and taurine was determined by consulting relevant data.Under the condition that the dosage of the flavoring adjuvant is 0.009%?calculated as 500 g of the beverage,the same applies hereinafter?,the orthogonal optimization result is:the content of the sweetener A is 10%,and the content of the sweetener C is 0.2%.The content of the sour agent was 0.038%.The content of polysaccharide in the tested beverage was 2130 mg/500g,the content of total flavonoids was 495.3 mg/500g,and 0.025%stabilizer B was used as stabilizer.Compared with ordinary filtration and centrifugation,the quality of the finely obtained beverage is better. |
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