CN102613339A - 一种银杏大蒜普洱熟茶复合颗粒饮料 - Google Patents
一种银杏大蒜普洱熟茶复合颗粒饮料 Download PDFInfo
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Abstract
本发明公开了一种银杏大蒜普洱熟茶复合颗粒饮料,该饮料由下列重量百分比的原料制备而成:银杏叶提取物1~5%、黑大蒜汁1~4%、普洱熟茶提取物1~5%、白果仁汁80~85%,余量为辅料。银杏叶、白果仁、黑大蒜、普洱熟茶分别被认为是天然的抗氧化食品材料,将其四者结合起来制备新型的保健复合饮料有极大的应用前景。本发明的产品,口感、品味好,同时突出显示普洱熟茶具有的利尿、助消化、减肥、增强食欲、下气、利水、通便的功效,给人们选用提供了方便。
Description
技术背景
本发明属于饮料加工领域,涉及一种饮料,特别涉及一种由银杏果仁、黑大蒜、普洱熟茶组成的颗粒饮料。
背景技术
随着社会的发展进步和人们生活水平的提高,人们对健康的渴望和对生活质量的要求越来越高,利用饮料食品来提高人们健康、增强人们体质已成为人们的迫切要求,它具备方便性和实用性。但就当前市面供应的绿茶、红茶等茶饮,只是提供人们消渴、解暑的需求,对功能性饮料而言,还处于初级加工阶段,其产品功效不突出、不明显、无特色。在现实的人们生活中,追求一种具有复合型保健功能的饮料,且口感好、有品味同时又食用方便的产品。本发明的目的就是为解决这一需求而将银杏叶、白果仁、黑大蒜与普洱熟茶组配成一种具有健身功效的复合型饮料。
发明内容
为丰富茶饮料产品市场,提高该类产品品质,普及提高人们对茶饮保健产品的需求,提高人体吸收率和产品保健功效,本发明的目的在于提供一种功能性速溶型银杏大蒜普洱熟茶复合颗粒饮品。
实现本发明的技术方案是:一种银杏大蒜普洱熟茶复合颗粒饮料,其特征在于,该饮料由下列重量百分比的原料制备而成:银杏叶提取物1~5%、黑大蒜汁1~4%、普洱熟茶提取物1~5%、白果仁汁80~85%,余量为辅料。
上述所述的辅料为白砂糖粉、麦芽糊精、甲基纤维素和柠檬酸,其比例为白砂糖粉: 麦芽糊精:甲基纤维素:柠檬酸=1:1:(0.25~0.5):(0.025~0.05)。
上述所述的普洱熟茶,可以选用市售的成品普洱熟散茶。
银杏叶中营养成分含量十分丰富,以干基计,银杏叶中含蛋白质10.9~15.5%,总糖7.38%~8.69%,还原糖4.64%~5.63%,维生素C66.78~127.20mg/100g,维生素E6.17~8.05mg/100g。银杏叶中的功效成分主要有黄酮化合物、内脂类化合物、有机酸、酚酸、烷基酚酸及烷基酚酸类、聚异戊醇和银杏多糖等,至目前为止已从银杏叶分离出46种黄酮类化合物,包括黄酮苷、黄酮苷元、双黄酮、桂皮酸酯黄酮苷和儿茶素等几类。银杏叶中的黄酮类成分为强力自由基清除剂,它同时又是血管调节剂、抗血管栓塞剂和代谢增强剂,还能防止自由基及血小板活化因子(PAF)引起的膜紊乱,对于抗衰老有一定的作用。经研究表明,银杏叶提取物能防止人的心肌梗死,具有降低血压与血脂等功能。白果内酯具有保护神经和抗水肿作用,对老年痴呆症有奇异的疗效。银杏总黄酮能增加人体SOD活性水平,调动机体内在的抗肿瘤能力,对防治肿瘤具有一定的意义。银杏叶提取物用于防治冠心病、心绞痛、脑血管疾病、脑功能障碍、脑伤后遗症和抗衰老均有效果,目前国际上对银杏叶进行提取,并将提取物用于功能食品的开发研究相当活跃。
白果仁是银杏果剥除外壳并去净肉种皮的净果仁,与银杏叶性质相似,含有萜类、酚类、微量元素、氨基酸及其同类化合物等有效成分,拥有多种保健功能。银杏果的化学成分:白果仁含淀粉62.4%~67%、蛋白质11.3%、脂肪2.6%、蔗糖5.2%、还原糖1.1%、核蛋白0.26%和矿物质3%。此外,它也含有一定量的酚与酚酸类化合物以及少量的甾体化合物。白果中含有17种氨基酸,总量为10.77%,其中人体必需氨基酸为7种,含量为3.42%,占总氨基酸含量的31.8%,药效氨基酸9种,含量为7.25%,占总氨基酸含量的67.3%,半必需氨基酸4种,含量为1.33%,占总氨基酸含量的12.3%。现代医学研究证明,白果具有降低血清胆固醇、增加冠脉流量、改善脑循环、解痉、松弛支气管和抑菌等生理活性。继银杏叶之后,国际上对白果进行提取,并将提取物用于药品、 功能食品的开发研究也相当活跃。
黑大蒜是采用发酵和熟化方法对生大蒜进行加工,在清除了大蒜的辣味和臭味的同时,又提高了大蒜的保健功能的产品,黑大蒜不但保留了生蒜所含的丰富的氨基酸、维生素、微量元素,具有广谱杀菌作用,心血管系统保护作用、抗氧化作用和抗癌作用等保健功能,而且最大程度上消除了人们不易接受的生大蒜的辛辣和臭味。经过发酵和熟化后的黑大蒜,其多酚、阿霍烯、S-烯丙基-半胱氨酸等生理活性成分含量增加,心血管系统保护作用、抗癌作用、抗氧化作用和消除疲劳作用等保健功能增强。黑大蒜作为饮料和食品加工的原料,由日本首先开始将黑大蒜产品用于二代深加工产品,日本专利特開2006-149325公开了利用黑大蒜的糊状食品及其制造方法,该技术采用水、蜂蜜、醋、酒、油等调料将黑大蒜调制成糊状食品;日本专利特開2007-151436公开了用水和水溶性有机溶剂制备成黑大蒜萃取液的方法,以及通过干燥、粉碎等方法制备黑大蒜粉的方法,黑大蒜萃取物和黑大蒜粉可以使用于在饮料、食品、医药中,但该发明没有涉及具体的饮料、食品、医药生产工艺和产品;日本专利特開2008-44885公开了防止疲劳的内服用组成物以及防止疲劳的内服制剂,将黑大蒜和人参合用,以增加其疲劳预防功能。本专利申请人的专利公开号为CN102204659A的发明专利“一种黑大蒜的制备方法”其特征是将生大蒜米加入酸牛奶先在20~25℃进行发酵,再移入发酵室中,设定温度为75~85℃,湿度为75~100%发酵的条件下,激活大蒜的内在酶,使大蒜进行自然发酵,得到黑大蒜产品。本发明所述的银杏大蒜普洱熟茶复合饮料中使用的黑大蒜,是现有技术的黑大蒜产品。
茶叶对人体的保健作用和药效作用,是茶叶中多种化学成分的综合作用,但其主要的活性成分为茶多酚中的儿茶素类化合物。茶儿茶素类化合物为自由基的捕获器,所谓自由基,即体内正常生理情况下能不断地产生,也不断地清除,以达到平衡的一些物质,这些物质有活性氧(O-)和氢氧基(OH-)等。由于病理因素和环境因素而使人体体内自由基产生过多,或不能及时清除而积聚在体内,造成体内自由基的堆积。自由基对生物大分子会产生毒性,特别是对细胞膜上的不饱和脂肪酸发生脂质过氧化,这种过氧化具有毒性,表现为免疫功能下降而易于出现感染——各种炎症,自身免疫性疾病,发生肿瘤,心血管疾病、易衰老等等。所以,自由基是威胁人类健康的罪魁祸首,茶儿茶素有清除自由基的良好功效,茶是天然植物产品,是理想的保健饮品。据近几年来的临床医学研究进一步证明,茶多酚中的儿茶素类具有抗氧化、防辐射、降脂、抗癌、抗衰老及其他作用。
普洱茶是云南的历史名茶,云南普洱茶是由云南大叶种晒青茶加工而成的,云南大叶种的特点是茶叶水浸出物含量高,达45%-49%;茶多酚含量高,达32%-35%。加工成普洱茶后,保持了高水浸出物含量的特点,一般达40%左右,但茶多酚的含量变化很大,一般只保留有鲜叶含量的1/3-1/4,但茶多酚中的没食子酸类物质含量颇丰。普洱茶中茶多酚氧化是在温热作用和微生物分泌的胞外酶作用下所进行的一系列酶性、非酶性自动氧化,从而形成了一系列分子量大大小小氧化聚合物。普洱茶是由青毛茶经渥堆、压制后制成的多种规格的紧压茶和散茶。普洱茶工艺独特,一般需要经过杀青、揉捻、渥堆等几道工序。鲜采的茶叶经杀青、揉捻、干燥之后,成为普洱毛茶,这时的普洱茶,韵味浓峻、锐烈而欠章理。毛茶制作后,因其后续工序的不同分为“熟茶”和“生茶”。经过渥堆转熟的是“熟茶”,而通过长年存放使其自然陈化的则是“生茶”。普洱茶的功效,早在1765年,清:赵学敏撰《本草纲目拾遗》记载:“普洱茶,味苦性寒,解油腻牛羊毒,虚人禁用,苦涩,逐痰下气,刮肠通泄”。“普洱茶清香独绝也,醒酒第一,消食化痰,清胃生津,功力尤大也”。“普洱茶能治百病,如肚胀、受寒、用姜汤发散,出汗即可愈。口破喉燥,受热疼痛,用五分噙口过夜即愈”。“普雨茶(普洱茶),蒸之成团,最能化物”。近年来,国内外一些专家对普洱茶的保健功能也逐渐展开了研究,结果证明古人对普洱茶保健功能论述的正确,同时发现了一些新的保健功能。普洱茶的保健功能报导最多的是降低血脂、预防心血管疾病和降脂减肥。据报导:1978年,巴黎圣安东尼医学系临床教学主任艾米尔·卡罗比医生的临床试验结果证明,饮用云南普洱沱茶能减轻人的体重,降低人体中类脂化合物、三酸甘油酯和胆固醇、血尿酸的比例;巴黎大学营养生理学试验室主任吕通教授在用小白鼠作云南下关沱茶降低胆固醇的试验后提出:“云南普洱沱茶中有一些不详物质,可溶于水,有促进新陈代谢、平衡与调节胆固醇的奇效”。
中国广东有人用普洱茶研究对人血压心率及脑血流图的影响表明,饮普洱茶后能引起的血管扩张,血压暂时下降,心率减慢和脑部血流量减少等生理效应,故对老年人的高血压与脑动脉硬化患者,均有良好作用。
昆明医学院一院内科心血管组临床使用云南普洱沱茶55例与使用疗效较好的降脂药物安妥明治疗的31例对比,结果云南普洱沱茶的疗效还高于安妥明,且无副作用。
中国西南农业大学研究,认为普洱茶在特殊工序—渥堆过程中,体内黄酮类物质中以黄酮苷形式存在者最多,而黄酮苷具有维生素P的作用,可防止人体血管的硬化。
法国亨利—芝朵医院和另一家医院证明,饮用普洱茶对减肥有帮助,对脂肪代谢作用明显。中国云南昆明天然药物研究所教授梁明达、胡美英等研究证明,长期饮用普洱茶,不仅可以减轻体重,而且能使其胆固醇及甘油三酯减少,可以确认长期饮用普洱茶可以治疗肥胖症。
日本中国医报社社长长坂本敬四郎对云南普洱茶的保健作用作了精辟的描述:“云南普洱茶的绝妙之处在于经过1000年的历史,至今还具有旺盛的生命力,只要时常饮用就会感觉到:有利尿、助消化、醒酒、减肥、增强食欲的功效,不胜枚举。为了全世界更多更广的人们的健康,而应该普及饮用”。
普洱茶作为一种特殊的保健饮料,其功能已被人们广泛认识和接受,因此在法国、西班牙、日本等国家有“减肥茶”“美容茶”“益寿茶”之美称。
普洱散茶外形肥大、紧直、完整,色泽黑褐或褐红,汤色红浓明亮,滋味醇和回甜,具有特殊的陈香气,适于烹用泡饮。
普洱熟茶具有利尿、助消化、醒酒、减肥、增强食欲、下气、利水、通便的功效。
甲基纤维素:甲基纤维素在本发明中的应用,目的在于由于本发明产品中糖类物质较多,甲基纤维素是一种较好的粘合剂,且能使产成品在贮存过程中无变硬倾向,同时又可使其颗粒在冲饮时改进崩解∕溶出速率。
综上所述,银杏叶、白果仁、黑大蒜、普洱熟茶分别被认为是天然的抗氧化食品材料,因此,将其四者结合起来制备新型的保健复合饮料有极大的应用前景。
有益效果
本发明的产品将银杏叶提取物、黑大蒜汁、普洱熟茶提取物、白果仁浓缩汁与辅料组配成一种具有健身功效的复合颗粒饮料,口感、品味好,同时突出显示普洱熟茶具有的利尿、助消化、减肥、增强食欲、下气、利水、通便的功效,给人们选用提供了方便。
具体实施方式
下面结合实施方式和实施例对本发明作进一步的详细说明,但它们并不是对本发明的限定。
上述银杏大蒜普洱熟茶复合颗粒饮料的制备方法,其特征是按下列顺序步骤制成:
(1)配料:按银杏叶提取物1~5%、黑大蒜汁1~4%、普洱熟茶提取物1~5%、白果仁汁80~85%,余量配以辅料白砂糖粉、麦芽糊精、甲基纤维素和柠檬酸,其比例为白砂糖粉:麦芽糊精:甲基纤维素:柠檬酸=1:1:(0.25~0.5):(0.025~0.05);
(2)均质:用高压均质机采用35~45MPa的均质压力对物料进行均匀;
(3)脱气:将物料在真空度为93.0~96.0KPa的浓缩锅中脱气,除掉均质时混入的大量空气,当物料水分在25%左右时,即可出锅;
(4)成型:将经浓缩的坯料用颗粒成型机造型,使成颗粒状,过6~8目筛;
(5)烘干:颗粒坯料入盘后放入干燥机中在65~75℃的条件下干燥,使含水量小于2%;
(6)包装:将干燥的颗粒过筛,除去粉末,用铝箔袋真空包装,即得银杏大蒜普洱熟茶复合颗粒饮料成品。
上述所述的银杏叶提取物的制备,其特征在于,是由下列工艺步骤制得:
(1)经拣选后的取新鲜银杏叶用清水冲洗干净;
(2)然后用90~95℃热处理1分钟,捞出迅速冷却至常温,加入0.1%的抗坏血酸和0.05%的柠檬酸进行保护处理;
(3)再用捣碎机对银杏叶进行破碎;
(4)浸提:按1公斤鲜银杏叶加入浓度为65%乙醇10升,于50℃提取3.5小时,用350目工业滤布过滤,得滤液;
(5)真空浓缩:采用55℃,真空度0.09MPa、浓缩至浸提液浓度的55~60%,得到鲜银杏叶浓缩提取液;备用。
上述所述的白果仁汁的制备,其特征在于,是由下列方法制得的:
(1)将白果破壳,去掉外壳及内种皮得净白果仁,用清水冲洗干净,沥尽水分;
(2)用榨浆机榨取三次,每100公斤白果仁初榨得到15~20公斤原汁,第二次加入50~55公斤纯净水,第三次加入35~40公斤纯净水,合并三次汁液,榨出汁液率为110%左右;
(3)取上述的白果仁汁液加热至95℃,加入汁液量2%的食用明胶,搅拌20分钟后,于2℃~4℃处静置形成沉淀后,用300目工业滤布过滤,得到澄清白果仁汁液;
(4)浓缩:采用35~40℃,真空度0.05MPa、浓缩至浸提液浓度的50~55%,即得到白果仁原汁浓缩汁;备用。
上述所述的黑大蒜汁,其特征在于,是按下述制备方法制得到的:
按照1公斤净发酵黑大蒜,加入1升纯净水,用磨浆机打磨成浆液,按浆液重量加入0.05%的抗坏血酸和0.01%的柠檬酸进行保护,用350目尼龙网过滤,即得黑大蒜汁;备用。
上述所述的普洱熟茶提取物,其特征在于,是由下述制备方法制得的:
(1)取普洱熟茶碾碎成30目粗末;
(2)浸提溶液:按照1公斤干普洱熟茶加入10升的纯净水浸泡30分钟后,再加热至65℃提取3小时,用200目尼龙布过滤,得提取液,其普洱熟茶滤渣再加5升的纯净水,加热80℃提取2小时,用200目尼龙布过滤;
(3)将上述(2)步骤滤液合并,分别用离心机离心处理二次,分别为10000r/min离心30min一次和12000r/min离心20min一次,得离心液;
(4)真空浓缩:采用45℃,真空度为0.025MPa,浓缩至浸提液浓度的35~40%,得到普洱熟茶浓缩提取液,备用。
实施例1
选用银杏叶提取物1%,黑大蒜汁1%,普洱熟茶提取物5%,白果仁汁85%,辅料为白砂糖粉、麦芽糊精、甲基纤维素、柠檬酸,其比例为8%,其中的白砂糖粉:麦芽糊精:甲基纤维素:柠檬酸=1:1:0.25:0.025。按上述制备方法制成银杏大蒜普洱熟茶复合颗粒饮料。
实施例2
选用银杏叶提取物5%,黑大蒜汁2%,普洱熟茶提取物1%,白果仁汁82%,辅料为白砂糖粉、麦芽糊精、甲基纤维素、柠檬酸,其比例为10%,其中的白砂糖粉:麦芽糊精:甲基纤维素:柠檬酸=1:1:0.3:0.05。按上述制备方法制成银杏大蒜普洱熟茶复合颗粒饮料。
实施例3
选用银杏叶提取物3%,黑大蒜汁3%,普洱熟茶提取物2%,白果仁汁80%,辅料为白砂糖粉、麦芽糊精、甲基纤维素、柠檬酸,其比例为12%,其中的白砂糖粉:麦芽糊精:甲基纤维素:柠檬酸=1:1:0.5:0.03。按上述制备方法制成银杏大蒜普洱熟茶复合颗粒饮料。
实施例4
选用银杏叶提取物2%,黑大蒜汁4%,普洱熟茶提取物3%,白果仁汁80%,辅料为白砂糖粉、麦芽糊精、甲基纤维素、柠檬酸,其比例为11%,其中的白砂糖粉:麦芽糊精:甲基纤维素:柠檬酸=1:1:0.25:0.03。按上述制备方法制成银杏大蒜普洱熟茶复合颗粒饮料。
实施例5
选用银杏叶提取物4%,黑大蒜汁2.5%,普洱熟茶提取物2.5%,白果仁汁85%,辅料为白砂糖粉、麦芽糊精、甲基纤维素、柠檬酸,其比例为6%,其中的白砂糖粉:麦芽糊精:甲基纤维素:柠檬酸=1:1:0.5:0.05。按上述制备方法制成银杏大蒜普洱熟茶复合颗粒饮料。
实施例6
选用银杏叶提取物1.5%,黑大蒜汁3.5%,普洱熟茶提取物4%,白果仁汁80%,辅料为白砂糖粉、麦芽糊精、甲基纤维素、柠檬酸,其比例为11%,其中的白砂糖粉:麦芽糊精:甲基纤维素:柠檬酸=1:1:0.35:0.04。按上述制备方法制成银杏大蒜普洱熟茶复合颗粒饮料。
Claims (3)
1.一种银杏大蒜普洱熟茶复合颗粒饮料,其特征在于,该饮料由下列重量百分比的原料制备而成:银杏叶提取物1~5%、黑大蒜汁1~4%、普洱熟茶提取物1~5%、白果仁汁80~85%,余量为辅料。
2.根据权利要求1所述的银杏大蒜普洱熟茶复合颗粒饮料,其特征在于,所述的辅料为白砂糖粉、麦芽糊精、甲基纤维素和柠檬酸,其比例为白砂糖粉:麦芽糊精:甲基纤维素:柠檬酸=1:1:(0.25~0.5):(0.025~0.05)。
3.根据权利要求1所述的一种银杏大蒜普洱熟茶复合颗粒饮料,其特征在于:所述的普洱熟茶为市售成品普洱熟散茶。
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