Optimization of Preparation Technology and Component Analysis of Ziziphi spinosae semen Formula Beverage

To explore the nutritional value of Ziziphi spinosae semen (ZSS), the preparation process of a ZSS formula beverage was optimized, and a component analysis of the optimized formula was conducted to enhance the quality and functionality of the beverage. Employing sensory score as the benchmark, a combination of single-factor testing and response surface methodology was utilized to refine the formulation of the ZSS beverage. High-performance liquid chromatography (HPLC) was applied to quantify the active sleep-aid components and fatty acids in the ZSS formula beverage. The crude protein was determined using the Kjeldahl nitrogen determination method, while the amino acid content was analyzed with an automatic amino acid analyzer. The results indicated that the optimal formula entailed roasting ZSS at 220 ℃ for 26 minutes, followed by the addition of milk powder, freeze-dried powder, and vegetable fat powder in a ratio of 1.2:1:1. The combined content of seven key sleep-promoting active ingredients in the ZSS beverage, including coclaurine, magnoflorine, vicenin Ⅱ, spinosin, 6‴-feruloylspinosin, jujuboside A, and jujuboside B, was determined to be 2.838 mg/g. The total fatty acid content was recorded at 19.961 mg/g, with a protein content of 10.2%. A total of 18 amino acids were identified, with a collective concentration of 5.904 g/100 g. Based on both amino acid scoring and chemical scoring, tryptophan emerged as the first limiting amino acid. The ZSS beverage developed in this study displayed a rich, dark brown hue post-blending, imbued with the distinctive aroma of ZSS. It was nutritionally dense and contained various sleep-enhancing components, thereby expanding the market offerings of ZSS blended beverages. Novel product had the potential to drive progress in the health sector focused on ZSS, contributing to advancements in the industry.