CN103564588A - 一种泥螺保健饮料及其制备方法 - Google Patents
一种泥螺保健饮料及其制备方法 Download PDFInfo
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- CN103564588A CN103564588A CN201310546002.6A CN201310546002A CN103564588A CN 103564588 A CN103564588 A CN 103564588A CN 201310546002 A CN201310546002 A CN 201310546002A CN 103564588 A CN103564588 A CN 103564588A
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- mud snail
- water
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- beverage
- fruit juice
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Landscapes
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Abstract
本发明提供了一种泥螺保健饮料及其制备方法,该饮料的原料配方按重量百分比计为:泥螺酶解液5~15%,赤楠果汁3~10%,赤藓糖醇0.2%~1.8%,柳蒿芽3~10%,土丁桂2~8%,余量为饮用水;藉此,本发明既全价保留了泥螺原有风味和生物活性成分不流失,又解决泥螺味腥和食用环境和食用方式受到限制的问题,同时辅以赤楠果汁、赤藓糖、柳蒿芽、土丁桂等所具有的生理活性物质和营养保健成分被充分引入饮料产品中,产生协同作用,功效互补。其色泽淡微红、香郁味醇、味道鲜美、风味独特,在营养保健价值更胜一筹的同时更易于人体充分消化吸收,经常食之可提高机体免疫力,达到防治疾病、强身健体的效果。
Description
技术领域
本发明属于饮料技术领域,特别涉及一种泥螺保健饮料及其制备方法。
背景技术
泥螺(Bul lacta exarata)俗称“吐铁”、“黄泥螺”等,隶属于腹足类后鳃亚纲软体动物,多栖息在中底潮带,泥沙的滩涂上,在风浪小、潮流缓慢的海湾中尤其密集,以东海和黄海产量最多。特别是近几年来浙江沿海一带己进行大量人工养殖,每年收获成千上万吨。所产泥螺体大壳薄,肉质细嫩、味道鲜美,富含蛋白质、脂肪、氨基酸、维生素及钙、磷、铁等多种微量元素,营养保健价值很高。我国古代就有了药用的认识,《本草纲目》记载,泥螺有补肝肾、益精髓、润肺、明目、生津之功效。在我国的民间有以洒渍食,防治咽喉炎、肺结核和阴虚咳嗽的做法。近有大量研究资料证实:泥螺必需氨基酸含量丰富,且比例适宜,非必需氨基酸中谷氨酸含量非常高,多不饱和脂肪酸占总脂肪含量的40.39%,尤其富含DHA和EPA,可促进神经细胞发育,改善人的记忆功能,对高血脂患者有防止血凝聚造成的微小血管堵塞、中风作用[张莹“泥螺的营养价值及辐照对其保藏研究”《浙江大学》2013年硕士论文]。泥螺蛋白质水解转化为多肽,具有新的营养、功能及生物特性,在人体内几乎全部被直接吸收利用[胡俊锋等,“泥螺多肽酶解工艺的研究”《健康必读》2011年4期]。也有不少学者对泥螺生理活性成分进行了大量的研究与探索,泥螺多肽对羟自由基、DPPH自由基和超氧阴离子自由基均有清除作用,有很好的降压、降脂、提高免疫力、抗菌、抗病毒、抗疲劳、延缓衰老等功效[金晶等,“泥螺多肽的提取制备及抗氧化活性的初步研究”《求医问药》2012年第6期],同时还具有较明显的抗肿瘤活性,且对抑制乳腺癌细胞SKBR-3和前列腺癌细胞PC-3的作用较强[林焕乐等,“泥螺多肽抗肿瘤活性的初步研究”《生物医学》2012年第2期]。
长期以来,由于泥螺味腥,肉质水分高,组织柔软,易繁殖细菌而引起变质,其食用环境和食用方式受到限制。根据已有的研究资料显示,目前在加工方面,泥螺除了用于烹饪菜肴之外,在市场上几乎只有腌制品,泥螺产品品种单一,加工手段落后。泥螺在烹饪时通过添加黄酒或生姜脱除腥味后,虽营养丰富,味道鲜美,肉质细嫩,别具风味。但螺肉中的氨基酸等活性物质不易人体消化吸收,仅极少部分能够为人体所吸收,大部分未能被人体吸收而排出,极其浪费。腌制品是以鲜活泥螺为原料,采用食盐盐渍或白酒、黄酒浸泡加工制成,从而达到防腐效果,延长泥螺的贮藏期。但其营养成分易流失,微生物超标严重。利用现有技术很难控制其微生物,添加抗菌物质、增加盐、糖含量等虽有一定的效果,却不符合当今低糖、低盐、无添加剂、贮藏性好的健康饮食理念。严重限制了泥螺的广泛食用,制约了泥螺产业的发展。
因此,研究开发泥螺的各种深加工产品,使其便于流通尤显重要。经检索,迄今尚未发现有利用泥螺制成饮料的的先例,也未见文献报道。
发明内容
本发明旨在克服上述缺陷,提供一种泥螺保健饮料及其制备方法,该饮料既全价保留了泥螺原有风味和生物活性成分不流失,又解决泥螺味腥和食用环境和食用方式受到限制的问题,其色泽淡微红、香郁味醇、味道鲜美、风味独特,在营养保健价值更胜一筹的同时更易于人体充分消化吸收,利于人体得到更多的健康利益。
本发明提供的一种泥螺保健饮料,该饮料的原料配方按重量百分比计为:泥螺酶解液5~15%,赤楠果汁3~10%,赤藓糖醇0.2%~1.8%,柳蒿芽3~10%,土丁桂2~8%,余量为饮用水。
本发明采用的各种原料的功效作用:
赤藓糖醇是一种公知的天然零热量的甜味剂,与其他甜味剂混合使用可起到改善协调味质的作用,具有很好的溶解性和稳定性,耐酸碱,耐高温,对涩味、苦味等不快的味道有掩盖效果。同时既具有不易被酶降解,不参与糖代谢,不导致血糖变化的特点,适合肥胖人群、高血糖、高血压及心血管病人食用;又具有食用后在肠道中的代谢的特点,适合肠胃功能不调人群食用。
柳蒿芽,又称“柳蒿菜”等,为菊科多年生草本植物,全草有特异香,富含蛋白质、脂肪、碳水化合物、粗纤维、胡萝卜素、维生素B、烟酸、维生素C、有机酸、多糖、果胶、鞣质、黄酮类化合物和钾、钙、镁、磷、钠、铁、锰、锌、铜等微量元素。因此具有抗氧化、抗衰老、消炎、抗菌、清热利尿、镇定安神、降脂降压、健脾养胃、驻容养颜等功能,能增强人体心肌活动和血管的弹性,抑制自由基形成,防止细胞老化,对肠胃病和心血管病有一定防治作用。
赤楠系桃金娘科蒲桃属的常绿灌木,别名“赤兰”等,赤楠果实柔软多汁,呈紫黑色,酸甜爽口,含有丰富的蛋白质、粗纤维、脂肪、维生素C、氨基酸、黄酮类化合物及钾、钠、铜、镁、铁、锌、猛、铬、钴、硒等微量元素,其中氨基酸组成多样,EAA/TAA达39.7%,必需氨基酸的组成及含量均与WHO/FAO的氨基酸模式接近,与标准蛋白的贴近度也较高,具有生津止渴、健脾利湿、清肺和胃、止咳平喘、散瘀消肿之功效,同时还富含的花色素目类,具有抗氧化、抗肿瘤和抗癌等生物活性。
土丁桂为旋花科土丁桂属的植物,甘微苦、平;入肝、脾、肾三经。全草含黄酮苷、氨基酸、多酚、多糖、三十五烷、三十烷、β-谷甾醇、甜菜碱等化学成分,既具有抗氧化、消除自由基、养胃健脾、理气破积滞、助消化的功效,又具有祛腥气、增香味的作用。
本发明的制备方法包括以下步骤:
①制备泥螺酶解液:采集鲜活泥螺,清洗、晾干,去壳,取螺肉绞碎放入容器内,加入螺肉重量2~5倍的水混匀,然后再加入螺肉重量0.15~0.9%的风味蛋白酶匀浆,调节pH值6~7.5,在40~50℃条件下酶解3~8小时,酶解后在80~95℃的条件下,灭酶15分钟,离心分离,取上清液,即为泥螺酶解液;
②制备赤楠果汁:挑选新鲜、无霉烂变质的赤楠果,用清水浸泡15~30分钟,滤去浸泡水,用辊式水果冷榨设备将果浆与果皮分离,果浆放入打浆机内,加入果浆重量3~15倍的水,打浆,过滤,滤液放入细化程度可达300目的胶体磨进行细化处理,得赤楠果汁;
③按上述配方称取柳蒿芽、土丁桂,去杂,清洗,晾干,混合,粉碎成810~30目碎片放入容器内,加入碎片重量3~10倍的水,加热煮沸,至水蒸发到所加入水的重量的10%~20%时,冷却,过滤,滤液放入细化程度可达300目的胶体磨进行细化处理,加入滤液质量的2~3%活性炭吸附脱除滤液中的色素,得混合液;
④按上述配方称取泥螺酶解液、赤楠果汁、赤藓糖醇以及步聚③的混合液搅拌,边搅拌边加入配方量的纯净水,加热煮沸,过200~250目筛,滤液在压力16~20兆帕条件下进行均质6~10分钟,真空脱气,即制成泥螺保健饮料成品。
通过上述制备方法使泥螺酶不易吸收的大分子蛋白等酶解生成了低分子的氨基酸、小分子多肽等易吸收的营养成分,极大地升华了泥螺固有的营养成分,更利于人体吸收和利用。本发明正是利用泥螺酶解液这一生物特性,使得小分子多肽在被人体快速吸收的同时,也促进了饮料中的其他蛋白质、氨基酸、维生素、钾、锌、钙等生理活性物质和营养保健成分被人体充分消化吸收,利于人体得到更多的健康利益。
在泥螺保健饮料的研发过程中,申请人发现,泥螺酶解液、赤楠果汁与混合液三者相结合,不用添加任何色素,就可酿制成色泽淡微红的纯天然饮料,三者互相有机渗透,其稳定效果好,避免了饮料的色素析出和风味散失,不会出现分层、褐变、褪色现象,减少了对营养成分的破坏。
中请人在研究中还发现,由于泥螺中的DHA和EPA为不饱和脂肪酸,极易氧化,在配方中加入柳蒿芽与土丁桂复合的混合液,除了更好发挥柳蒿芽和土丁桂固有的生理活性物质、营养保健成分和药理作用之外,两者协同作用赋予了新的抗氧化、抑菌、分解、吸附和保健功能,无色味香,其与泥螺酶解液配伍,相辅相成,产生新的加工效果。不但消除了泥螺的腥味,而且还起到改善口味的作用,口感清爽协调,同时又具有抑制微生物的作用,有效防止了饮料氧化、变味、变质,延长保质期。
申请人经过多方研究尝试的结果表明,恰当的变量赤藓糖醇配比(调整糖酸比),在提高饮料甜度、厚重感和滑润感的同时又能起到掩饰泥螺腥味的作用。且由于赤藓糖醇不含羰基,所以与氨基酸共存的情况下无美拉德反应发生,抑制了蛋白质、脂肪、氨基酸等成分不发生酸败和氧化,防止黄酮类化合物的降解,显著提高了生物利用度。
按照本发明的配方生产出来的饮料,色泽淡微红、香郁味醇、味道鲜美、风味独特。其不仅最大限度地保存了泥螺固有的营养成分和生物活性物质,很好地解决了泥螺腥味和食用不便的问题,开辟泥螺深加工的新途径;而且辅以柳蒿芽、土丁桂、赤藓糖醇等原料所具有的生理活性物质和营养保健成分被充分引入饮料产品中,产生协同作用,功效互补,生物利用度高。因而营养更全面丰富,保健功能更突出,消化吸收功能更好。经常饮用具有调节人体酸碱平衡、增强人体免疫力,促进新陈代谢、生津止渴、健胃消食、补中安脏、化痰止咳、顺气利便、改善记忆、美容养颜、缓解疲劳、延缓衰老等保健功能,对脾胃虚弱、消化不良、神经衰弱、痉挛和心律不齐等症状有缓解作用。具有防癌、抗癌、软化血管、降血脂作用,还能减少高血压和中风的发生几率。同时由于本发明的饮料不添加葡萄香精、色素、糖精等化学成分,也不添加防腐剂,因而饮用安全,且口感好,适宜于各种年龄段的人群饮用。
具体实施方式
下面通过实施例对本发明进一步详细描述。
实施例一
1.原料准备:
①制备泥螺酶解液:采集鲜活泥螺,清洗、晾干,去壳,取螺肉绞碎放入容器内,加入螺肉重量3倍的水混匀,然后再加入螺肉重量0.35%的风味蛋白酶匀浆,调节pH值7,在45℃条件下酶解5小时,酶解后在90℃的条件下,灭酶15分钟,离心分离,取上清液,即为泥螺酶解液;
②制备赤楠果汁:挑选新鲜、无霉烂变质的赤楠果,用清水浸泡30分钟,滤去浸泡水,用辊式水果冷榨设备将果浆与果皮分离,果浆放入打浆机内,加入果浆重量9倍的水,打浆,过滤,滤液放入细化程度可达300目的胶体磨进行细化处理,得赤楠果汁。
2.原料配方:
螺酶解液15公斤,赤楠果汁9公斤,赤藓糖醇0.9公斤,柳蒿芽5公斤,土丁桂2公斤,饮用水68.1公斤。
3.制备步聚:
①称取柳蒿芽5公斤、土丁桂2公斤,去杂,清洗,晾干,混合,粉碎成825目碎片放入容器内,加入35公斤水,加热煮沸,至水蒸发到所加入水的重量的15%时,冷却,过滤,滤液放入细化程度可达300目的胶体磨进行细化处理,加入滤液质量的2%活性炭吸附脱除滤液中的色素,得混合液;
②称取泥螺酶解液15公斤、赤楠果汁9公斤、赤藓糖醇0.9公斤以及步聚①的混合液搅拌,边搅拌边加入68.1公斤的饮用水,加热煮沸,过200目筛,滤液在压力18兆帕条件下进行均质8分钟,真空脱气,即制成泥螺保健饮料成品。
实施例二
1.原料准备:
①制备泥螺酶解液:采集鲜活泥螺,清洗、晾干,去壳,取螺肉绞碎放入容器内,加入螺肉重量3.5倍的水混匀,然后再加入螺肉重量0.7%的风味蛋白酶匀浆,调节pH值6.5,在50℃条件下酶解6小时,酶解后在90℃的条件下,灭酶15分钟,离心分离,取上清液,即为泥螺酶解液;
②制备赤楠果汁:挑选新鲜、无霉烂变质的赤楠果,用清水浸泡20分钟,滤去浸泡水,用辊式水果冷榨设备将果浆与果皮分离,果浆放入打浆机内,加入果浆重量6倍的水,打浆,过滤,滤液放入细化程度可达300目的胶体磨进行细化处理,得赤楠果汁;
2.原料配方:
螺酶解液12公斤,赤楠果汁7公斤,赤藓糖醇1.1公斤,柳蒿芽7公斤,土丁桂3公斤,饮用水69.9公斤。
3.制备步聚:
①称取柳蒿芽7公斤、土丁桂3公斤,去杂,清洗,晾干,混合,粉碎成20目碎片放入容器内,加入50公斤水,加热煮沸,至水蒸发到所加入水的重量的20%时,冷却,过滤,滤液放入细化程度可达300目的胶体磨进行细化处理,加入滤液质量的3%活性炭吸附脱除滤液中的色素,得混合液;
②称取泥螺酶解液12公斤、赤楠果汁7公斤、赤藓糖醇1.1公斤以及步聚①的混合液搅拌,边搅拌边加入69.9公斤的饮用水,加热煮沸,过250目筛,滤液在压力20兆帕条件下进行均质7分钟,真空脱气,即制成泥螺保健饮料成品。
以上所述实施例仪是为充分说明本发明而所举的较佳的实施例,本发明的保护范围不限于此。本技术领域的技术人员在本发明基础上所作的等同替代或变换,均在本发明的保护范围之内。本发明的保护范围以权利要求书为准。
Claims (1)
1.一种泥螺保健饮料,其特征在于该原料配方按重量百分比计为:泥螺酶解液5~15%,赤楠果汁3~10%,赤藓糖醇0.2%~1.8%,柳蒿芽3~10%,土丁桂2~8%,余量为饮用水;其制备方法包括以下步聚:
①制备泥螺酶解液:采集鲜活泥螺,清洗、晾干,去壳,取螺肉绞碎放入容器内,加入螺肉重量2~5倍的水混匀,然后再加入螺肉重量0.15~0.9%的风味蛋白酶匀浆,调节pH值6~7.5,在40~50℃条件下酶解3~8小时,酶解后在80~95℃的条件下,灭酶15分钟,离心分离,取上清液,即为泥螺酶解液;
②制备赤楠果汁:挑选新鲜、无霉烂变质的赤楠果,用清水浸泡15~30分钟,滤去浸泡水,用辊式水果冷榨设备将果浆与果皮分离,果浆放入打浆机内,加入果浆重量3~15倍的水,打浆,过滤,滤液放入细化程度可达300目的胶体磨进行细化处理,得赤楠果汁;
③按上述配方称取柳蒿芽、土丁桂,去杂,清洗,晾干,混合,粉碎成10~30目碎片放入容器内,加入碎片重量3~10倍的水,加热煮沸,至水蒸发到所加入水的重量的10%~20%时,冷却,过滤,滤液放入细化程度可达300目的胶体磨进行细化处理,加入滤液质量的2~3%活性炭吸附脱除滤液中的色素,得混合液;
④按上述配方称取泥螺酶解液、赤楠果汁、赤藓糖醇以及步聚③的混合液搅拌,边搅拌边加入配方量的纯净水,加热煮沸,过200~250目筛,滤液在压力16~20兆帕条件下进行均质6~10分钟,真空脱气,即制成泥螺保健饮料成品。
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CN101896075A (zh) * | 2007-12-14 | 2010-11-24 | 荷兰联合利华有限公司 | 茶组合物及其制备方法 |
CN102827715A (zh) * | 2012-09-21 | 2012-12-19 | 农业部环境保护科研监测所 | 一种柳蒿芽生态保健啤酒的酿造方法 |
KR20130066474A (ko) * | 2011-12-12 | 2013-06-20 | 박근호 | 간기능 및 혈액순환에 효과가 있는 건강기능식품 조성물 및 그 제조 방법 |
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