Abstract

With rose sauce and Cistanche deserticola as the main raw materials, supplemented with white granulated sugar, gellan, and citric acid, response surface analysis method is used to optimize the process of the prepared compound beverage.

Using sensory score as the evaluation index, single factor experiments and the Box-Behnken response surface method are employed to study the effects of various factors on the sensory score of the compound beverage, and the polysaccharide content is determined.

The experiment results show that the optimum process parameters of the compound beverage are as follows:

The additional amount of rose sauce is 5.97%

The ratio of rose sauce to Cistanche deserticola extract is 3:20

The additional amount of white granulated sugar is 3.15%

The addition amount of gellan gum is 0.08%

The additional amount of citric acid is 0.034%

The sensory score of the compound beverage prepared under these conditions is 82.2 points. The compound beverage is orange-yellow, bright in color, moderate in sourness and sweetness, and mixed with the aroma of rose and Cistanche deserticola. There is no obvious precipitation and stratification after standing. It is a kind of natural compound beverage, which has provided certain theoretical support for the development of Cistanche deserticola in the field of deep processing of beverages.

 

Keywords

Rose sauce

Cistanche deserticola

Response surface method

Polysaccharide

 

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Rose jam can be made by mixing rose petals and honey in a certain proportion and fermenting them. As one of the two major rose species in China, Kushui rose is produced in Kushui Town, Yongdeng County, Lanzhou City, Gansu Province. Rose jam made from Kushui rose is rich in vitamins, minerals, and functional compounds such as flavonoids and phenols. These ingredients can effectively reduce the damage of free radicals and prevent oxidative damage to the human body. They also have the effects of promoting bile secretion and detoxification [1-3]. Rose jam can also improve the antioxidant activity of food and give it good sensory acceptance [4]. Therefore, rose jam has been widely used in pastries, desserts, beverages, ice cream and other foods [5]. Cistanche deserticola is a parasitic plant that parasitizes the roots of the desert tree Haloxylon ammodendron. It is widely accepted for its extremely high medicinal value and good nourishing effect and is known as the "desert ginseng". It contains a variety of active ingredients such as polysaccharides, phenylethanol glycosides, cyclopentane ether terpenes, lignin, glycosides, etc., and is a traditional Chinese medicinal material [6].

Currently, Cistanche deserticola and rose jam have been used in many food fields. Sun Bolu et al. [7] and Liu Yang [8] applied Cistanche deserticola to beverages and used response surface methodology to optimize the process. The experimental results showed that beverages with Cistanche deserticola could significantly reduce the damage of free radicals to DNA and improve antioxidant properties; Fan Danmin et al. [9] prepared rose pulp with rose flowers and sugar in a ratio of 1:1, and obtained rose beverages by extraction. There has been no report on the development of rose jam and Cistanche deserticola composite beverages. In this study, rose jam and Cistanche deserticola were combined to prepare beverages, and the response surface methodology was used to optimize the raw material parameters to develop a natural composite beverage that combines nutrition and health care, which provides a theoretical basis for the further development of Cistanche deserticola and bitter water rose products.

 

1 Materials and methods

1.1 Materials and instruments

1.1.1 Raw materials and reagents

The raw materials and reagents used in the experiment are shown in Table 1.

 

Ingredients	Company
Glycerin	Ruiguang Chemicals Co., Ltd.
Hypromellose	Guangzhou Ruite Water Treatment Equipment Co., Ltd.
Carrageenan	Tianjin Jinhao Biological Science and Technology Co., Ltd.
Xylitol	Xinpian Life Science and Technology Co., Ltd.
Sucrose	Sales
EDTA	Tianjin Hejun Chemical Co., Ltd.

 

 

1.1.2 Main instruments

The main instruments and equipment of the experiment are shown in Table 2.

 

Table2 Instruments and equipment

Product Name	Manufacturer
HH-58S Electric Heating Water Bath	Beijing Feipu Guanxing Instrument Co., Ltd.
UV759(PC) Ultraviolet Visible Spectrophotometer	Shanghai Jingke Scientific Instrument Co., Ltd.
L12-P126 Grinding Machine	Guangzhou Jintan Instrument Co., Ltd.
JJ-1 Precision Homogenizer	Jingang Instruments Co., Ltd.
CP214 Electronic Balance	Tianjin Tiansheng Weighing Instrument Factory
Trace 1310-ISQ Gas Chromatograph-Mass Spectrometer	Thermo Fisher Scientific Inc.
50/30 μm PDMS/DVB-carboxen Fiber	Supelco Inc.
Agilent 6890 GC-5975 MSD	Agilent Technologies

 

 

1.2 Experimental method

1.2.1 Process flow

Cistanche → selection → cleaning → crushing → extraction (1:15, 85 ℃, 2h) → filtration → blending → sterilization → cooling for standby use; Rose jam and Cistanche extract mixed → blending (adding white sugar and citric acid) → fine filtration → adding glue → filling → sterilization → cooling → finished product.

 

1.2.2 Key points of operation

1.2.2.1 Preparation of Cistanche extract

 

Select Cistanche without rot, disease and insect pests, crush it with a wall breaker, blend it according to the material-water ratio of 1:15, place it in an 80 ℃ water bath for 2.5h, filter it twice with 200 mesh gauze to obtain Cistanche extract, and refrigerate it for standby use. 1.2.2.2 Mix rose jam and Cistanche extract, add white sugar syrup and citric acid, add appropriate amount of purified water, and heat to about 70℃.

 

1.2.2.3 Fine filtration

Use 200 mesh gauze for fine filtration, add gellan gum after filtration and stir thoroughly.

 

1.2.2.4 Sterilization

Use glass bottles for hot filling and sterilize in a water bath at 80℃ for 30 minutes.

 

1.2.2.5 Cooling

Use running water for rapid cooling to obtain the finished product.

 

1.2.3 Single-factor experimental design[10]

The sensory evaluation method was used to investigate the effects of different rose jam addition amounts (3%, 6%, 9%, 12%, 15%), different solid-liquid ratios (1:20, 2:20, 3:20, 4:20, 5:20), different white sugar addition amounts (1%, 2%, 3%, 4%, 5%), different gellan gum addition amounts (0.02%, 0.04%, 0.06%, 0.08%, 0.10%), and different citric acid addition amounts (0.02%, 0.04%, 0.06%, 0.08%, 0.10%) on the sensory score of compound beverages under the conditions of 9% rose jam addition, 20:3 ratio of rose jam to Cistanche deserticola extract (solid-liquid ratio), 2% white sugar addition amount, 0.04% gellan gum addition amount, 0.04% citric acid addition amount, and water supplementation to 250mL (100%)[11].

 

1.2.4 Response Surface Optimization Experimental design

Based on the single-factor experiment, three independent variables, rose jam addition amount (A), white sugar addition amount (B), and citric acid addition amount (C), were selected, and the sensory score was used as the response value. The software Design-Expert13 was used to perform the response surface optimization experimental design.

 

Table3 Factors and levels of response surface experimental design

 

Water Content	A Pectin Content (%)	B Sucrose Content (%)	C Citric Acid Content (%)
-1	3	2	0.02
0	6	3	0.04
1	9	4	0.06

 

 

1.2.5 Sensory evaluation

The method of Ma Wenbin et al. [12] was used with slight modifications. The prepared compound beverage was placed at room temperature for 1 day. Ten students from related majors with a keen sense of taste were selected from the college to form a sensory evaluation team to conduct a professional sensory evaluation of the experimental product. The average score was taken. The sensory evaluation standards are shown in Table 4 [13].

 

Table4Sensoryevaluationstandardsofrosesauceand Cistanchedeserticolacompoundbeverage

 

Sensory Item (25 points)	Evaluation Standard	Sensory Score (points)
Color (25 points)	Bright and uniform color, transparent, clear	21 - 25
	Slightly turbid, slightly uneven color	16 - 20
	Obvious precipitation, uneven color	10 - 15
Aroma (25 points)	Pure plant aroma, full and pleasant, harmonious with the flavor	21 - 25
	Relatively pure plant aroma, moderate intensity	16 - 20
	Weak plant aroma, foreign odor	10 - 15
Taste (20 points)	Smooth, clear texture, moderate sweetness and sourness, no peculiar taste	16 - 20
	Slightly thick or thin texture, slightly imbalanced sweetness and sourness, slight peculiar taste	11 - 15
	Rough texture, strong sweetness or sourness, obvious peculiar taste	5 - 10
Mouthfeel (30 points)	Refreshing, no astringency, no stimulation	26 - 30
	Slightly astringent or stimulating, lingering aftertaste	21 - 25
	Obvious astringency or stimulation, unpleasant aftertaste	15 - 20

 

 

1.2.6 Determination of polysaccharide content

The method of Li Sijia [14] and Ma Wei et al. [15] was slightly modified to draw a standard curve. A certain volume of the composite beverage was weighed and centrifuged at 5000r/min for 10min. The supernatant was used for the determination of polysaccharide content.

Cistanche Functions

 

1.2.7 Determination of volatile flavor components

The method of Yang Wenqing et al. [16] was slightly modified to determine the volatile compounds of three experimental samples: composite beverage with rose jam and Cistanche deserticola (composite beverage sample), sample with only rose jam, and sample with only Cistanche deserticola.

The rose jam and Cistanche deserticola composite beverage made by the optimized process was selected and its aroma components were detected by headspace solid phase microextraction technology. 5 mL of the sample to be tested was added to a 15 mL headspace bottle, and then 1.0 g of NaCl was added and a rotor was placed. After sealing with a sealing film, the bottle was placed in a constant temperature heated magnetic stirrer. The sample was balanced in a water bath at 40 °C for 30 minutes and then subjected to headspace extraction for 30 minutes. After the extraction, the extraction head was removed and inserted into a gas chromatography-mass spectrometer for extraction for 10 minutes for detection [17].

Chromatographic conditions: DB-WAX column (60 m × 2.5 mm, 0.25 μm), injection port temperature 230 °C, non-split injection; carrier gas (He) flow rate 1 mL/min; initial temperature 40 °C, maintained for 5 minutes, then increased to 200 °C at 5 °C/min, maintained for 13 minutes, and the total running time was 60 minutes.
Mass spectrometry conditions: ionization mode is electron ion (EI) source; electron energy is 70eV; texture analyzer connecting rod temperature is 200℃; ion source temperature is 250℃; mass scanning range (m/z): 50~350amu. 1.2.8 Determination of physical, chemical and microbiological indicators The energy and carbohydrates contained in the rose sauce and Cistanche compound beverage were tested according to GB/Z21922-2008; the sodium content was tested according to GB5009.91-2007; the total colony count was tested according to GB4789.2-2022; and the coliform group was tested according to GB4789.2-2016 (second method).