Effect Of Spray And Vacuum Freeze-drying On The Quality Of Cistanche Deserticola And Jujube Complex Solid Beverage

The innovation and development of solid beverages in China is quite rapid, and the market prospects are very promising. Compared with other types of beverages, solid beverages are rich in nutrition, unique in flavor, and durable in storage. They are popular among consumers because they are easy to carry and can be mixed and drunk according to personal preferences [1].

Cistanche deserticola Y. C. Ma

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The mainstream drying processes for producing solid beverages currently include spray drying (SD) and vacuum freeze drying (VFD) [2].

Cistanche deserticola Y. C. Ma is a perennial herb and a special food and medicine resource in Gansu Province. It contains rich active ingredients such as polysaccharides, flavonoids, and polyphenols [3]. Among the active ingredients, the content of Cistanche deserticola polysaccharides is relatively high, which has many functions such as antioxidant, laxative, and intestinal flora effects [4]. The use of Cistanche deserticola is mainly concentrated in clinical medicine and health product development and utilization. At present, there are few foods using Cistanche deserticola as raw materials, and it has great development prospects. Red dates (Zizyphus Jujuba Mill) are the mature fruits of the Rhamnaceae family. They have a long history of cultivation and are rich in nutrients. They are a popular food. According to literature reports, red dates contain active ingredients such as polysaccharides and phenols [5]. Red date polysaccharides are one of the important active ingredients, which can enhance immune function, resist oxidation, and improve the gastrointestinal environment [6]. Red date products are rich in nutrients, high in value, and have a large market demand. The development of red date products is also a hot topic. Polysaccharides have good antioxidant capacity, which is often expressed by DPPH and ABTS clearance rates. The quality of solid beverages obtained by different drying methods is different. Among them, basic physical properties, solubility, nutrition and sensory qualities are of concern to the public. At present, research on solid beverages is mostly focused on active ingredients and flavors, and there is little connection between the basic physical and chemical properties and microstructure of solid beverages themselves. In this study, desert Cistanche deserticola, red dates, etc. were used as the main raw materials. Spray drying and vacuum freeze drying were selected according to actual production conditions. Solid beverages were prepared through water extraction, concentration, drying and other processes. First, the sensory state of the solid beverage was compared with the scanning electron microscopy results, and the basic physical properties of the obtained Cistanche and red dates composite solid beverage were measured. Then, the physical fingerprint was used to compare and analyze the physical properties of the solid beverage, and the hygroscopic curve of the solid beverage was fitted and the solubility was measured. Then, the sample was dissolved to simulate in vitro gastrointestinal digestion, and the quality of the solid beverage was linked to its microstructure, which provided a reference for the development and quality research of new solid beverages in the future.

The innovation and development of solid beverages in China is quite rapid, and the market prospects are very promising. Compared with other types of beverages, solid beverages are rich in nutrition, unique in flavor, and durable in storage. They are popular among consumers because they are easy to carry and can be mixed and drunk according to personal preferences [1].

The mainstream drying processes for producing solid beverages currently include spray drying (SD) and vacuum freeze drying (VFD) [2].

Cistanche deserticola Y. C. Ma is a perennial herb and a special food and medicine resource in Gansu Province. It contains rich active ingredients such as polysaccharides, flavonoids, and polyphenols [3]. Among the active ingredients, the content of Cistanche deserticola polysaccharides is relatively high, which has many functions such as antioxidant, laxative, and intestinal flora effects [4]. The use of Cistanche deserticola is mainly concentrated in clinical medicine and health product development and utilization. At present, there are few foods using Cistanche deserticola as raw materials, and it has great development prospects. Red dates (Zizyphus Jujuba Mill) are the mature fruits of the Rhamnaceae family. They have a long history of cultivation and are rich in nutrients. They are a popular food. According to literature reports, red dates contain active ingredients such as polysaccharides and phenols [5]. Red date polysaccharides are one of the important active ingredients, which can enhance immune function, resist oxidation, and improve the gastrointestinal environment [6]. Red date products are rich in nutrients, high in value, and have a large market demand. The development of red date products is also a hot topic. Polysaccharides have good antioxidant capacity, which is often expressed by DPPH and ABTS clearance rates. The quality of solid beverages obtained by different drying methods is different. Among them, basic physical properties, solubility, nutrition and sensory qualities are of concern to the public. At present, research on solid beverages is mostly focused on active ingredients and flavors, and there is little connection between the basic physical and chemical properties and microstructure of solid beverages themselves. In this study, desert Cistanche deserticola, red dates, etc. were used as the main raw materials. Spray drying and vacuum freeze drying were selected according to actual production conditions. Solid beverages were prepared through water extraction, concentration, drying and other processes. First, the sensory state of the solid beverage was compared with the scanning electron microscopy results, and the basic physical properties of the obtained Cistanche and red dates composite solid beverage were measured. Then, the physical fingerprint was used to compare and analyze the physical properties of the solid beverage, and the hygroscopic curve of the solid beverage was fitted and the solubility was measured. Then, the sample was dissolved to simulate in vitro gastrointestinal digestion, and the quality of the solid beverage was linked to its microstructure, which provided a reference for the development and quality research of new solid beverages in the future.

1.2.5 Dissolution capacity

The solubility, dissolution time and wetting sinking time were determined by referring to the method of Chen Anli et al. [9].

1.2.6 In vitro gastrointestinal digestion simulation 

The digestive solution was prepared by referring to the method of Qin, Shi Cui et al. [13,14] and modified. The solid beverage was prepared into a 1 mg/mL solution. The in vitro gastrointestinal digestion was simulated by referring to the method of Zheng Min et al. [15], and the DPPH free radical scavenging rate of the digested solution was determined. The DPPH free radical scavenging rate of the vitamin C solution was determined as a control.

Preparation of simulated gastric juice: Accurately weigh 2.5 g of pepsin, add a small amount of water to dissolve it, add 4.10 mL of HCl, and then add water to make up to 250 mL. The pH of the 1 mol/L HCl solution was adjusted to 1.3 and stored at 4°C.

Preparation of simulated intestinal fluid: accurately take 1.36 g potassium dihydrogen phosphate and dissolve it in water, dilute it to 200 mL with 4% NaOH solution, adjust the pH to 7.0 with 1 mol/L NaOH solution, and dissolve 20 g porcine trypsin in water. After mixing the two solutions, add water to dilute it to 400 mL and store it at 4°C.

Determination of DPPH free radical scavenging rate: refer to the method of Wan Liujing et al. [16] and modify it. The DPPH free radical scavenging effect is determined by the formula: