CN103689736A - 一种去除杜仲叶萃取液异味配制保健饮料的方法 - Google Patents
一种去除杜仲叶萃取液异味配制保健饮料的方法 Download PDFInfo
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Classifications
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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
- 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
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
本发明公开了一种去除杜仲叶萃取液异味配制保健饮料的方法,通过对杜仲叶萃取液采取臭氧处理和生物包埋处理的方法,克服了杜仲萃取液中的草腥味、苦味和涩味,其制备的无糖型和普通型饮料,在色泽、外观和口感具有类似于咖啡和红茶的特点,适应了年轻人追求时尚的特点,并克服了红茶和咖啡影响睡眠、影响消化等不足,同时还具有清除疲劳、提神益智、提高免疫力等保健功能。
Description
技术领域
本发明属于食品加工领域,涉及一种杜仲保健饮料的制备方法。
背景技术
杜仲是中国特有的名贵滋补药材,具补肝肾、强筋骨、降血压、醒脑提神、安胎、增强免疫力等诸多功效。
大量的研究表明,杜仲叶内含有内脂、香豆精、生物碱、多糖、还原糖、有机酸、蛋白质、氨基酸和杜仲胶等成分,其中有效成分有:松脂醇二葡萄糖甙、桃叶珊瑚甙、绿原酸、杜仲胶、筋骨草甙、杜仲甙、山奈酚、咖啡酸、酒石酸、还原糖、黄酮化合物、生物碱等。杜仲叶中主要的降血压成分松脂醇二葡萄糖甙的含量为0.12%-0.23%,抗菌利尿利胆成分绿原酸的含量为0.68%-2.14%,扩张冠状动脉血管、增加心脑血管流量的成分杜仲黄酮的含量为1.75%-2.33%,提神、醒脑的主要成分咖啡酸汁含量为11.1%-12.9%,此外桃叶珊瑚甙还具有明显的保肝、抗病毒等功能。
目前以杜仲叶为核心原料的功能性饮料较多,但是由于杜仲叶自身具有草腥味、苦味和涩味,如何去除不愉快的异味成为饮料制备的关键,现有的去除异味的方法主要有低温清水浸泡4-6小时,但是这种长时间的侵泡会造成杜仲叶所含活性物质的大量流失,从而降低了杜仲叶的保健功能。
2002年9月公开的专利申请号为02139406.7的中国专利“杜仲叶发酵脱除苦涩异味的方法及其饮品”,介绍了一种将杜仲叶高温处理后进行发酵,至杜仲叶脱绿变黑后去除异味的方法,但是该方法制备的饮料破坏了原有杜仲叶的绿色并产生了发酵的味道,影响到了饮料的口感和外观色泽。
发明内容
本发明提出了一种去除杜仲叶萃取液异味配制保健饮料的方法,通过对杜仲萃取液进行臭氧处理和生物包埋技术,有效清除了杜仲叶自身的草腥味、苦味和涩味,并确保了保健成分的不流失。
本发明的主要内容为:
一种去除杜仲叶萃取液异味配制保健饮料的方法,其特征在于,包括以下步骤:
[1] 将干燥的杜仲叶和去离子水按照5-10:100份(重量比)加入到提取罐中;
[2] 萃取:将提取罐中物料升温至100℃煮沸3-5分钟,降温70-80℃,恒温保持2-3小时,并将萃取液过滤至储罐中;
[3] 去除异味:
对储罐中的杜仲萃取液通入臭氧处理30-40分钟,其中每100kg萃取液通入的臭氧流量为5-10g/h;
对臭氧处理过的杜仲萃取液中按照100:2-5份(重量比)的β环糊精,充分搅拌,静置30分钟,作生物包埋处理;
[4] 配料:
将去除异味后的萃取液泵入配料缸中进行配料,其中无糖型杜仲饮料的配方(重量比)为:
杜仲萃取液98-100份,三氯蔗糖0.015-0.02份,柠檬酸0.06-0.12份,苹果酸0.07-0.12份,柠檬酸钠0.075-0.15份,六偏磷酸钠0.05-0.1份,红茶香精0.018-0.022份,充分溶解;
普通性杜仲饮料的配方(重量比)为:
杜仲萃取液80-94份,白沙糖5-10份,蜂蜜1-1.5份,柠檬酸0.08-0.1份,苹果酸0.07-0.12份,柠檬酸钠0.075-0.15份,乙基麦芽酚0.01-0.02份,脱氢醋酸钠0.04-0.05份,咖啡香精0.015-0.02份,充分溶解;
[5]过滤、均质、灭菌:
将配料后的母液经硅藻土板框过滤器过滤后泵入高压均质机均质,均质后的液体直接泵入高压瞬时灭菌器中;
[6]灌装:
将灭菌后的液体冷却至常温进行灌装。
上述去除杜仲叶萃取液异味配制保健饮料的方法中,硅藻土板框过滤器的过滤精度为200-400目。
上述去除杜仲叶萃取液异味配制保健饮料的方法中,高压均质机的均质压力为50-60kPa。
上述去除杜仲叶萃取液异味配制保健饮料的方法中,高压瞬时灭菌的温度为80-110℃。
上述去除杜仲叶萃取液异味配制保健饮料的方法中,储罐和配料缸为不锈钢材料制成。
本发明具有的有益效果如下:
1、本发明通过对杜仲萃取液采用臭氧处理和生物包埋的方法,在不改变杜仲萃取液色泽、口感和保健成分的前提下,有效地去除了饮品中的草腥味、苦味和涩味,并能起到灭除病菌和寄生虫的作用。
2、本发明的制作工艺考究,制备的饮品在色泽、外观和口感具有类似于咖啡和红茶的特点,适应了年轻人追求时尚的特点,并克服了红茶和咖啡影响睡眠、影响消化等不足,同时还具有保健功能。
依据本方法制备的饮料具有色泽为棕红或咖啡色,清澈透亮,口感清爽,无肉眼可见杂质,保持杜仲液原有香气。其中普通型杜仲饮料具有淡咖啡香味,无糖型杜仲饮料具有红茶香味,饮用两种饮料,具有清除疲劳,提神益智、降血压、增加免疫力等功能效果,两种饮品可满足不同人群的保健需求,并极具货架卖点,市场前景广阔。
3、本发明萃取液制备中采用煮沸后保持恒温,再降温后保持恒温萃取的方法,提高了杜仲叶有效成分的提取效率。
具体实施方式
本发明杜仲饮品的制备方法如下:
一、原料制备
选用当年十月采摘的杜仲叶片,阴干或通风干燥设备烘干,杜仲叶呈深绿色,无杂质、无霉变,含水量控制在10-14%。
二、萃取
将杜仲叶和去离子水按照5-10:100份(重量比)加入到提取罐中,提取罐中物料升温至100℃保持煮沸3-5分钟,然后降温至70-80℃,恒温保持2-3小时,并将萃取液过滤至储罐中;
三、去除杜仲萃取液的异味
利用臭氧发生器产生臭氧并将臭氧通入杜仲萃取液储罐中,臭氧的流量控制每100kg萃取液通入的臭氧流量为5-10g/h,处理30-40分钟。
对臭氧处理过的杜仲萃取液中按照100:2-5份(重量比)加入β环糊精,充分搅拌后,静置30分钟,作生物包埋处理;
四、配料
将去除异味后的萃取液泵入配料缸中进行配料,其中无糖型杜仲饮料的配方(重量比)为:
杜仲萃取液98-100份,三氯蔗糖0.015-0.02份,柠檬酸0.06-0.12份,苹果酸0.07-0.12份,柠檬酸钠0.075-0.15份,六偏磷酸钠0.05-0.1份,红茶香精0.018-0.022份,充分溶解;
普通性杜仲饮料的配方(重量比)为:
杜仲萃取液80-94份,白沙糖5-10份,蜂蜜1-1.5份,柠檬酸0.08-0.1份,苹果酸0.07-0.12份,柠檬酸钠0.075-0.15份,乙基麦芽酚0.01-0.02份,脱氢醋酸钠0.04-0.05份,咖啡香精0.015-0.02份,充分溶解;
五、过滤、均质、灭菌
配料后的母液经硅藻土板框过滤器过滤后泵入高压均质机均质,其中过滤器的过滤精度200-400目,以确保饮品的杂质和口感;高压均质机的均质压力为50-60kPa,均质后的液体直接泵入高压瞬时灭菌器中,灭菌温度为80-110℃,时间为30-120 min。
六、灌装
将灭菌后的液体冷却至常温进行灌装,并喷码、检验和装箱。
实施例一:普通型杜仲饮品
将干燥杜仲叶以5:100的重量比加入去离子水,煮沸后保持3分钟,再降温至80℃,恒温3小时;给萃取液通入臭氧处理后再按照100:5的重量比加入β环糊精进行去异味处理;
将异味处理后的萃取液按照杜仲萃取液80份,白沙糖8份,蜂蜜1.3份,柠檬酸0.1份,苹果酸0.1份,柠檬酸钠0.15份,乙基麦芽酚0.01份,脱氢醋酸钠0.05份,咖啡香精0.02份,充分溶解,并经过滤、均质、高温灭菌后形成饮料产品,表1为11人小组对普通型杜仲饮品的感官评价结果。
表1:普通型杜仲饮品的感官评价结果
实施例二:无糖型杜仲饮品
将干燥杜仲叶以10:100的重量比加入去离子水,煮沸后保持4分钟,再降温至70℃,恒温3小时;给萃取液通入臭氧处理后再按照100:2的重量比加入β环糊精进行去异味处理;
将异味处理后的萃取液按照杜仲萃取液100份,三氯蔗糖0.015份,柠檬酸0.12份,苹果酸0.12份,柠檬酸钠0.075份,六偏磷酸钠0.05份,红茶香精0.022份比例加入配料,充分溶解,并经过滤、均质、高温灭菌后形成饮料产品,表2为11人小组对无糖型杜仲饮品的感官评价结果。
表2:无糖型杜仲饮品的感官评价结果
目前两种饮料均已完成产品试制,其色泽、外观和口感具有类似于咖啡和红茶的特点,适应了年轻人追求时尚的特点,极具货架卖点,同时克服了红茶和咖啡影响睡眠、影响消化等不足,还具有清除疲劳、提神益智、提高免疫力等保健功能,市场前景广阔。
Claims (6)
1.一种去除杜仲叶萃取液异味配制保健饮料的方法,其特征在于,包括以下步骤:
[1] 将干燥的杜仲叶和去离子水按照5-10:100份(重量比)加入到提取罐中;
[2] 萃取:将提取罐中物料升温至100℃煮沸3-5分钟,降温70-80℃,恒温保持2-3小时,并将萃取液过滤至储罐中;
[3] 去除异味:
对储罐中的杜仲萃取液通入臭氧处理30-40分钟,其中每100kg萃取液通入的臭氧流量为5-10g/h;
对臭氧处理过的杜仲萃取液中按照100:2-5份(重量比)加入β环糊精,充分搅拌,静置30分钟,作生物包埋处理;
[4] 配料:
将去除异味后的萃取液泵入配料缸中进行配料,其中无糖型杜仲饮料的配方(重量比)为:
杜仲萃取液98-100份,三氯蔗糖0.015-0.02份,柠檬酸0.06-0.12份,苹果酸0.07-0.12份,柠檬酸钠0.075-0.15份,六偏磷酸钠0.05-0.1份,红茶香精0.018-0.022份,充分溶解;
普通性杜仲饮料的配方(重量比)为:
杜仲萃取液80-94份,白沙糖5-10份,蜂蜜1-1.5份,柠檬酸0.08-0.1份,苹果酸0.07-0.12份,柠檬酸钠0.075-0.15份,乙基麦芽酚0.01-0.02份,脱氢醋酸钠0.04-0.05份,咖啡香精0.015-0.02份,充分溶解;
[5]过滤、均质、灭菌:
将配料后的母液经硅藻土板框过滤器过滤后泵入高压均质机均质,均质后的液体直接泵入高压瞬时灭菌器中;
[6]灌装:
将灭菌后的液体冷却至常温进行灌装。
2.根据权利要求1所述的去除杜仲叶萃取液异味配制保健饮料的方法,其特征在于:所述硅藻土板框过滤器的过滤精度为200-400目。
3.根据权利要求1所述的去除杜仲叶萃取液异味配制保健饮料的方法,其特征在于:所述的高压均质机的均质压力为50-60kPa。
4.根据权利要求1所述的去除杜仲叶萃取液异味配制保健饮料的方法,其特征在于:所述的高压瞬时灭菌的温度为80-110℃。
5.根据权利要求1所述的去除杜仲叶萃取液异味配制保健饮料的方法,其特征在于:所述储罐和配料缸为不锈钢材料制成。
6.根据权利要求1所述的去除杜仲叶萃取液异味配制保健饮料的方法,其特征在于:所述干燥杜仲叶的含水量控制在10-14%。
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