CN103610165B - 盐蒿饮料的制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Nutrition Science (AREA)
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- Microbiology (AREA)
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Abstract
盐蒿饮料的制备方法,制备步骤如下:将烘干后的盐蒿粉碎,取盐蒿粉末和纤维素酶,质量比为100~500:1,加入pH4~6的水,固液比1g:(10~30)mL,在40℃~70℃下酶解60min~120min,然后加入酶解液1~2倍体积的无水乙醇,混匀,20min~40min后,过滤取滤液,加热干燥得浸膏;将浸膏用水溶解,甜菜碱浓度为(0.3~0.6)mg/mL,22μm滤膜过滤除菌,得到澄清均一的提取液,加入白糖、苹果酸和蜂蜜后混匀,得到盐蒿饮料。本方法制备的饮料,有较好的保健功能;饮料保留纯真的盐蒿风味,有较大比较的人群喜爱。
Description
技术领域
本发明涉及的是一种饮料的生产工艺,特别是盐蒿饮料的制备方法。
背景技术
根据联合国教科文组织与粮农组织的不完全统计,全世界盐碱地的面积为9.5438亿公顷,其中我国的盐碱地占地面积为9913万公顷。随着我国农业的持续发展,盐碱地的改良利用是一个重要的问题。
盐蒿又名碱蓬,盐蒿,黄须菜,系黎科碱蓬属,是一种典型的真盐生植物,在沿海滩涂等盐渍地上广泛分布,是一种很有发展潜力的天然资源,有巨大的生态、社会及经济效益。
盐蒿的营养丰富,鲜嫩茎叶中蛋白质总量占干物质的比重与大豆相仿,籽粒的脂肪含量远高于大豆;另外,盐蒿中含有不少种类的人体所必需的氨基酸、维生素、胡萝卜素和微量元素。
盐蒿尚具有药用价值。据《本草纲目拾遗》介绍,碱蓬性咸凉、无毒、清热、消积。现代研究发现,碱蓬属植物具有扩张血管、防治心脏病和增强人体免疫力等功效,具有较高的保健作用。
目前,在盐蒿的综合利用方面取得了一些进展。
(1)盐蒿种籽油。盐蒿种籽油中不饱和脂肪酸占总脂肪酸的90%以上,其中亚油酸占70%,亚麻酸占6.08%;此外,籽油中脂溶性维生素含量较高。因此,是一种高级食用油,营养价值很高。
(2)盐蒿有两种颜色的表型-绿色和紫红色,主要是甜菜红色素,具有强抗氧化性,在食品着色,保健品,医药,化妆品等方面可以应用。
(3)碱蓬含有较高量的活性物质。如含有高浓度的黄酮类物质,具有较强的抗氧化性,有防衰老、抗肿瘤等功效。此外,研究发现盐蒿的乙醇水粗提物对小菜蛾具有毒杀及拒食作用,碱蓬幼苗水提取物能提高小鼠非特异性免疫功能,盐蒿挥发性组分能引起雌蛾显著的触角电位反应。
这些研究成果表明,盐地碱篷具有很好的开发利用前景。
目前,已经开发出一些产品。如我国发明专利(申请公布号:CN102178011A)公开“盐蒿茶的生产工艺”。发明专利(申请公布号:102058100A)公开速溶盐蒿超细破壁粉及制作方法。发明专利(CN101991072A)公开即食盐蒿菜的生产工艺。这些产品对于提高盐蒿资源的利用具有积极的意义。
进一步开发盐蒿系列产品,尤其开发出具有保健功效的产品,让更多的人群使用,提高人们的身心健康,必将产生重要的社会和经济效益。
发明内容
解决的技术问题:本发明提供一种盐蒿饮料的制备方法。利用现代生物技术手段,分离提取盐蒿中有效物质,最大限度的发挥保健作用,同时,这种饮料保留盐蒿的独特风味。
技术方案:盐蒿饮料的制备方法,制备步骤如下:将烘干后的盐蒿粉碎,取盐蒿粉末和纤维素酶,质量比为100~500:1,加入pH4~6的水,固液比1g:(10~30)mL,在40℃~70℃下酶解60min~120min,然后加入酶解液1~2倍体积的无水乙醇,混匀,20min~40min后,过滤取滤液,加热干燥得浸膏;将浸膏用水溶解,甜菜碱浓度为(0.3~0.6)mg/mL,22μm滤膜过滤除菌,得到澄清均一的提取液,加入白糖、苹果酸和蜂蜜后混匀,四种物料的比例为50mL:(1~2)g:(0.005~0.015)g:(0.1~0.3)g,得到盐蒿饮料。
所述盐蒿粉碎后过40目筛。
所述纤维素酶来源为曲霉、青霉或木霉。
盐蒿饮料的制备方法,将烘干后的盐蒿粉碎,过40目筛,取盐蒿粉末和青霉来源的纤维素酶,质量比为300:1,加入pH5的水,固液比1g:20mL,在50℃下酶解60min,然后加入酶解液1倍体积的无水乙醇,混匀,30min后,过滤取滤液,加热干燥得浸膏;将浸膏用水溶解,甜菜碱浓度为0.3mg/mL,22μm滤膜过滤除菌,得到澄清均一的提取液,加入白糖、苹果酸、蜂蜜,四种物料比例为50mL:1.5g:0.01g:0.1g混匀,得到盐蒿饮料。
有益效果:本方法制备的饮料,有较好的保健功能;饮料保留纯真的盐蒿风味,有较大比较的人群喜爱。制备方法先进,有利于规模化生产,能有效的促进盐蒿资源的高效综合利用。
具体实施方式
实施例1
1.将烘干后的盐蒿粉碎,过40目筛。取盐蒿粉末和曲霉来源的纤维素酶,质量比为300:1,加入pH5的水,固液比1g:20mL,在40℃下酶解60min,然后加入酶解液1倍体积的无水乙醇,混匀,10min后,过滤取滤液,加热干燥得浸膏。
2.将浸膏用水溶解,甜菜碱浓度为0.3mg/mL,22μm滤膜过滤除菌,得到澄清均一的提取液,加入白糖、苹果酸、蜂蜜,四种物料比例为50mL:1g:0.005g:0.1g混匀,得到盐蒿饮料。
实施例2
1.将烘干后的盐蒿粉碎,过40目筛。取盐蒿粉末和青霉来源的纤维素酶,质量比为300:1,加入pH5的水,固液比1g:20mL,在50℃下酶解60min,然后加入酶解液1倍体积的无水乙醇,混匀,30min后,过滤取滤液,加热干燥得浸膏。
2.将浸膏用水溶解,甜菜碱浓度为0.3mg/mL,22μm滤膜过滤除菌,得到澄清均一的提取液,加入白糖、苹果酸、蜂蜜,四种物料比例为50mL:1.5g:0.01g:0.1g混匀,得到盐蒿饮料。
实施例3
1.将烘干后的盐蒿粉碎,过40目筛。取盐蒿粉末和木霉来源的纤维素酶,质量比为200:1,加入pH4的水,固液比1g:10mL,在60℃下酶解60min,然后加入酶解液1.5倍体积的无水乙醇,40min后,过滤取滤液,加热干燥得浸膏。
2.将浸膏用水溶解,甜菜碱浓度为0.3mg/mL,22μm滤膜过滤除菌,得到澄清均一的提取液,加入白糖、苹果酸、蜂蜜,四种物料比例为50mL:2g:0.015g:0.3g混匀,得到盐蒿饮料。
实施例4
1.将烘干后的盐蒿粉碎,过40目筛。取盐蒿粉末和曲霉来源的纤维素酶,质量比为500:1,加入pH5的水,固液比1g:20mL,在70℃下酶解90min,然后加入酶解液1倍体积的无水乙醇,混匀,20min后,过滤取滤液,加热干燥得浸膏。
2.将浸膏用水溶解,甜菜碱浓度为0.6mg/mL,22μm滤膜过滤除菌,得到澄清均一的提取液,加入白糖、苹果酸、蜂蜜,四种物料比例为50mL:1g:0.01g:0.3g混匀,得到盐蒿饮料。
实施例5
1.将烘干后的盐蒿粉碎,过40目筛。取盐蒿粉末和曲霉来源的纤维素酶,质量比为300:1,加入pH5的水,固液比1g:30mL,在50℃下酶解90min,然后加入酶解液2倍体积的无水乙醇,混匀,30min后,过滤取滤液,加热干燥得浸膏。
2.将浸膏用水溶解,甜菜碱浓度为0.6mg/mL,22μm滤膜过滤除菌,得到澄清均一的提取液,加入白糖、苹果酸、蜂蜜,四种物料比例为50mL:1.5g:0.015g:0.1g混匀,得到盐蒿饮料。
实施例6
1.将烘干后的盐蒿粉碎,过40目筛。取盐蒿粉末和木霉来源的纤维素酶,质量比为300):1,加入pH5的水,固液比1g:30mL,在60℃下酶解90min,然后加入酶解液1.5倍体积的无水乙醇,混匀,10min后,过滤取滤液,加热干燥得浸膏。
2.将浸膏用水溶解,甜菜碱浓度为0.6mg/mL,22μm滤膜过滤除菌,得到澄清均一的提取液,加入白糖、苹果酸、蜂蜜,四种物料比例为50mL:2g:0.005g:0.2g混匀,得到盐蒿饮料。
实施例7
1.将烘干后的盐蒿粉碎,过40目筛。取盐蒿粉末和曲霉来源的纤维素酶,质量比为200:1,加入pH4的水,固液比1g:30mL,在50℃下酶解120min,然后加入酶解液1倍体积的无水乙醇,混匀,20~40min后,过滤取滤液,加热干燥得浸膏。
2.将浸膏用水溶解,甜菜碱浓度为0.45mg/mL,22μm滤膜过滤除菌,得到澄清均一的提取液,加入白糖、苹果酸、蜂蜜,四种物料比例为50mL:1g:0.015g:0.2g混匀,得到盐蒿饮料。
实施例8
1.将烘干后的盐蒿粉碎,过40目筛。取盐蒿粉末和曲霉来源的纤维素酶,质量比为100:1,加入pH6的水,固液比1g:10mL,在50℃下酶解120min,然后加入酶解液1.5倍体积的无水乙醇,混匀,20~40min后,过滤取滤液,加热干燥得浸膏。
2.将浸膏用水溶解,甜菜碱浓度为0.45mg/mL,22μm滤膜过滤除菌,得到澄清均一的提取液,加入白糖、苹果酸、蜂蜜,四种物料比例为50mL:1.5g:0.005g:0.3g混匀,得到盐蒿饮料。
实施例9
1.将烘干后的盐蒿粉碎,过40目筛。取盐蒿粉末和曲霉来源的纤维素酶,质量比为300:1,加入pH5的水,固液比1g:10mL,在40℃下酶解120min,然后加入酶解液2倍体积的无水乙醇,混匀,30min后,过滤取滤液,加热干燥得浸膏。
2.将浸膏用水溶解,甜菜碱浓度为0.45mg/mL,22μm滤膜过滤除菌,得到澄清均一的提取液,加入白糖、苹果酸、蜂蜜,四种物料比例为50mL:2g:0.01g:0.1g,混匀,得到盐蒿饮料。
随机抽取50人对本饮料的颜色,气味,状态,口感进行评分,每项2分,总分为8分。实施例1~9的得分分别为6.00、6.45、6.25、5.65、6.15、6.25、5.20、5.60和5.60,所以实施例2的效果最好。
Claims (1)
1.盐蒿饮料的制备方法,其特征在于将烘干后的盐蒿粉碎,过40目筛,取盐蒿粉末和青霉来源的纤维素酶,质量比为300:1,加入pH 5的水,固液比1g:20mL,在50 ℃下酶解60min,然后加入酶解液1倍体积的无水乙醇,混匀,30min后,过滤取滤液,加热干燥得浸膏;将浸膏用水溶解,甜菜碱浓度为0.3 mg/mL,22 μm滤膜过滤除菌,得到澄清均一的提取液,加入白糖、苹果酸、蜂蜜,四种物料比例为50mL:1.5g:0.01g:0.1g混匀,得到盐蒿饮料。
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