CN103653108B - 防辐射抗氧化功能性饮料及生产工艺 - Google Patents
防辐射抗氧化功能性饮料及生产工艺 Download PDFInfo
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Abstract
本发明是一种防辐射抗氧化饮料，本发明涉及的配方，包含大豆5-10％、胡萝卜5-10％、壳聚糖0.1-0.3％、枸杞0.3-0.5％、黄芪0.3-0.5％及营养强化剂维生素C、维生素E、亚硒酸钠、葡萄糖酸锌适量，剩下的为水；本发明从辐射对人体产生危害的各环节考虑，可以调节人体免疫力，提高人体的抗辐射能力和受辐射影响的恢复能力。非常适合长期使用电脑、手机等电器及其他经常在电辐射环境中工作生活的人群饮用。
Description
技术领域
本发明涉及一种饮料，特别涉及一种防辐射抗氧化的饮料及其生产工艺。
背景技术
雷达系统、电视和广播发射系统、射频及微波医疗设备、各种电加工设备、通信发射台站、卫星地球通信站、大型电力发电站、输变电设备、高压及超高压输电线、地铁列车及电气火车以及日常生活中手机、电脑、微波炉、电磁炉、吸尘器、电热毯等家用电器在使用中都可以产生各种形式、不同频率、不同强度的电磁辐射源。电磁辐射已被世界卫生组织列为继水源、大气、噪声之后的第四大环境污染源。
随着媒体对辐射危害的报道逐渐增多，男女老幼都开始重视防辐射，尤其是年轻女性在计划生育前都开始穿防辐射服装了。防辐射饮料即解渴又可以有效缓解辐射对人体组织的危害，还可方便携带和获取。国内关于防辐射饮料的报导还很少，防辐射饮料也未见市场销售。关于防辐射饮料的文献均为单纯利用绿茶、桑叶、菊花等植物具有防辐射功效成分，达到防辐射、提高体抗力的目的。而本发明既利用可提高免疫力和抗辐射能力的植物成分，又结合一些可以调节酶活性的微量元素，既满足人体所需，又可显著预防提高人体的抗辐射能力和受辐射影响的恢复能力。
发明内容
本发明涉及防辐射抗氧化的饮料配方，包含大豆(按重量)5-10％、胡萝卜5-10％、壳聚糖0.1-0.3％、枸杞汁0.3-0.5％、黄芪汁0.3-0.5％及营养强化剂维生素C，0.01-0.05％、维生素E，0.01-0.03％、亚硒酸钠0.05-0.1％、葡萄糖酸锌0.05-0.1％，剩下的为水。
本发明配方中，大豆、胡萝卜、维生素C、维生素E均有氧化性，可与体内自由基反应，起到清除自由基的作用。超氧化物岐化酶(SOD)是机体内天然存在的超氧自由基清除因子，它可专一的把有害的超氧自由基转化为过氧化氢。亚硒酸钠、葡萄糖酸锌可作为SOD的活性成分，可提高酶的活性，有效提高清除自由基的能力。枸杞、黄芪、壳聚糖/香菇多糖具有补血、升白、免疫调节的功能，可提高人体抗辐射的能力。本发明从辐射对人体产生危害的各环节考虑，可以调节人体免疫力，提高人体的抗辐射能力和受辐射影响的恢复能力。非常适合长期使用电脑、手机等电器及其他经常在电辐射环境中工作生活的人群饮用。
本发明饮料工艺流程如下：
1.将胡萝卜清洗、切块、加两倍(按重量份)水煮开10分钟，打浆，过筛，均质。
2.将大豆加两倍(按重量份)水浸泡8小时、煮开10分钟，打浆，过筛，均质。
3.将称量好的枸杞、黄芪加三倍(按重量份)水煮开30分钟，过筛。
4.壳聚糖加10倍(按重量份)水搅拌溶解，再加入营养强化剂维生素C、维生素E、亚硒酸钠、葡萄糖酸锌搅拌溶解。
5.将1-4步骤所得的溶液按10∶10∶1∶1混合，再加入适当的稳定剂，混合均匀，杀菌、灌装、维持、冷却即为产品。
本发明还可以制成颗粒进行冲泡饮用。其工艺过程包括，破碎、提取、浓缩、配料、混合搅拌、制粒、烘干、整粒和分装等传统工艺过程。
具体实施方式
饮料加工操作步骤如下：
1.将胡萝卜8kg清洗、切块、加两倍(按重量份)水煮开10分钟，打浆，过筛，均质。
2.将大豆8kg加两倍(按重量份)水浸泡8小时、煮开10分钟，打浆，过筛，均质。
3.将称量好的枸杞、黄芪各4kg加三倍(按重量份)水煮开30分钟，过筛。
4.壳聚糖2kg加10倍(按重量份)水搅拌溶解，再加入营养强化剂维生素C、维生素E、亚硒酸钠、葡萄糖酸锌搅拌溶解。
5.将1-4步骤所得的溶液按10∶10∶1∶1混合，再加入适当的稳定剂，混合均匀，杀菌、灌装、维持、冷却即为产品。
Claims (2)
1.一种防辐射抗氧化饮料，其特征在于，组分按照重量比包含大豆5-10％、胡萝卜5-10％、壳聚糖0.1-0.3％、枸杞汁0.3-0.5％、黄芪汁0.3-0.5％及营养强化剂维生素C，0.01-0.05％、维生素E，0.01-0.03％、亚硒酸钠0.05-0.1％、葡萄糖酸锌0.05-0.1％，剩下的为水。
2.根据权利要求1所述的防辐射抗氧化饮料，其特征在于：饮料为液态，可直接饮用或制成颗粒冲泡饮用。
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