CN103719990B - 一种含有螺旋藻和鲣鱼骨提取物的功能性饮料 - Google Patents
一种含有螺旋藻和鲣鱼骨提取物的功能性饮料 Download PDFInfo
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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
- A23L2/38—Other non-alcoholic beverages
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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
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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
- 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
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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
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Abstract
本发明提供了一种由螺旋藻、鲣鱼骨提取物组成的功能性饮料,其制备工艺为:将螺旋藻与鲣鱼骨提取物混合经菠萝蛋白酶酶解,然后将其酶解产物用β‑环糊精包结,再加入其它辅料制备成饮料。该饮料不仅去除了螺旋藻的藻腥味,口感好,易吸收,而且可有效降低血清尿酸水平,不良反应小。
Description
一、技术领域
本发明涉及一种含有螺旋藻和鲣鱼骨提取物的功能性饮料。
二、技术背景
螺旋藻是一种营养成分十分全面的食品资源,其主要的营养特点是:1)含有全部人体所需的8种必需氨基酸;2)必需脂肪酸γ-亚麻酸含量丰富;3)含有有保健功效的螺旋藻多糖;4)除碘以外,含有大多数人体需要的微量元素,且铁和钙的含量丰富;5)除维生素C外,其他维生素含量丰富,且β-胡萝卜素与维生素B12的含量十分丰富;6)含有适合人体需要量的核酸。除需另外补充碘和维生素C外,一般100g的螺旋藻干粉就能够满足人体除能量供给外的基本营养物质需求。而如果将螺旋藻添加到食品中,或以其他形式每天摄入一定量的螺旋藻,配合每日的饮食就可以达到均衡营养的作用。
目前,螺旋藻的应用十分广泛,市面上的螺旋藻产品主要是以食品、保健食品为主,但由于螺旋藻本身存在严重的藻腥味,以螺旋藻为主要成分的螺旋藻饮品口感较差,消费者的接受度较低,市场销售不乐观。因此,开发一种口感好、易被消费者尤其是儿童接受的螺旋藻饮品具有重要的意义。
三、发明内容
本发明的目的在于提供一种含有螺旋藻、鲣鱼骨提取物的功能性饮料,该饮料有效去除了螺旋藻的藻腥味,口感好,易消化,且可用于预防或治疗高尿酸血症或痛风。
本发明人首先采用菠萝蛋白酶酶解螺旋藻、鲣鱼骨提取物,然后用β-环糊精包结酶解产物,再加入辅料制备成饮料,具体步骤如下:
(1)称取螺旋藻、鲣鱼骨提取物,加纯净水并不断搅拌配置成混合溶液;
(2)在步骤(1)中的混合溶液中加入菠萝蛋白酶,搅拌均匀后,调节溶液的pH值、温度,得到螺旋藻及鲣鱼骨提取物的水解液;
(3)在步骤(2)中的水解溶液中加入β-环糊精,搅拌使β-环糊精充分包埋;
(4)取步骤(3)的包和物、辅料、纯净水配置成溶液,过滤取滤液用氢氧化钠调节pH值,灌装,杀菌,得到液体饮料;或将步骤(3)的包合物喷雾干燥,与辅料混合,再次喷雾干燥,杀菌,分包装得到螺旋藻鲣鱼骨提取物固体饮料。
本发明的制备工艺中,
步骤(1)中的螺旋藻与鲣鱼骨提取物的质量比为1:4~19:1,优选自螺旋藻提取物与鲣鱼骨提取物的质量比为2:3~9:1;
螺旋藻鲣鱼骨提取物溶液的溶度为4%~20%;
步骤(2)中的菠萝蛋白酶的用量为0.2%~4.0%(酶活力600GDU/g),优选自菠萝蛋白酶的用量为2.5%~4.0%(酶活力600GDU/g);
pH值=4.5~6.5,优选自pH值=6.2;
酶解温度=45℃~58℃,优选自酶解温度=55℃;
酶解时间为0.5h~24h,优选自酶解时间为1h~4h;
步骤(3)中的β-环糊精的用量为2mg/ml~3mg/ml.。
包埋温度为35-45℃,包埋时间为10min~35min。
步骤(4)中的辅料可以是甜味剂、酸味剂、防腐剂、香味剂、乳化剂、增稠剂、强化剂其中的一种或几种。其中,辅料优选自木糖醇、延胡索酸、天然芒果香精、PEG-400。
本发明不仅提供了一种不含藻腥味的螺旋藻鲣鱼骨提取物饮料,而且还提供了该饮料的制备工艺,其有益效果如下:
(1)本发明提供的饮料具有明显的降低血清尿酸作用,且螺旋藻与鲣鱼骨提取物的酶解产物具有意想不到的降尿酸作用,其降尿酸作用明显超过等剂量的螺旋藻、鲣鱼骨提取物或螺旋藻鲣鱼骨的直接混合物。
(2)该饮料不含有螺旋藻原先的藻腥味,口感好;且其含有丰富的氨基酸、多肽、蛋白质等,易消化,具有增强人体活力,可预防或改善疲劳现象,未见不良反应,尤其适合儿童、老年人、亚健康人群。
(3)本发明提供的制备工艺所用菠萝蛋白酶对螺旋藻与鲣鱼骨提取物都具有很好的酶解效果,不但有效去除了螺旋藻原有的藻腥味,而且可以将难以消化的鲣鱼骨提取物酶解为易于吸收的氨基酸、多肽等,提高了鲣鱼骨提取物的利用效果。
(4)该制备工艺采用菠萝蛋白酶解,再用β-环糊精包结,该步骤降低了人群对螺旋藻、鲣鱼骨提取物及其酶解产物的过敏反应。
(5)该饮料不添加防腐剂就可长期保存不变质,质量稳定。
四、具体实施方式
下面结合实施例对本发明做进一步说明。
实施例1-9螺旋藻鲣鱼骨提取物的功能性饮料制备工艺
1、材料与设备
螺旋藻:螺旋藻购自海南迪爱生微藻有限公司,150g/盒;
鲣鱼骨提取物:购自大连保税区联合博泰生物技术有限公司,5kg/包;其中鹅肌肽含量为9.83%。
菠萝蛋白酶(酶活力600GDU/g)、β-环糊精、木糖醇、延胡索酸、天然芒果香精、PEG-400。
水浴锅,pH计,磁力搅拌器,喷雾干燥机、灌装机等。
2、制备工艺
(1)称取螺旋藻、鲣鱼骨提取物,加纯净水并不断搅拌配置成混合溶液;
(2)在步骤(1)中的混合溶液中加入菠萝蛋白酶,搅拌均匀后,调节溶液的pH值、温度,得到螺旋藻及鲣鱼骨提取物的水解液;
(3)在步骤(2)中的水解液中加入β-环糊精,搅拌使β-环糊精充分包埋;
(4)实施例1-9取步骤(3)的包和物、辅料、纯净水配置成溶液,过滤取滤液用氢氧化钠调节pH值,灌装,杀菌,得到液体饮料;实施例10将步骤(3)的包合物喷雾干燥,
与辅料混合,再次喷雾干燥,杀菌,分包装得到螺旋藻鲣鱼骨提取物固体饮料;
螺旋藻、鲣鱼骨提取物、菠萝蛋白酶、β-环糊精、纯净水、辅料的用量等配方参数详见表1;步骤(2)的pH值、酶解温度、酶解时间,步骤(3)的包埋温度、包埋时间,步骤(4)的pH值等工艺参数详见表2。
表1螺旋藻鲣鱼骨提取物饮料配方参数
备注:实施例1-10中纯净水的用量为步骤(1)中加入溶解螺旋藻的纯净水用量,实施例1-9、11步骤(4)中加入纯净水的用量为加纯净水至定容3000ml;实施例10中步骤(4)未再加入纯净水。
表2螺旋藻鲣鱼骨提取物饮料工艺参数
实施例12螺旋藻与鲣鱼骨提取物合用对小鼠血清中尿酸浓度的影响
1、实验动物
清洁级昆明小鼠(Slac:KM)70只,体重(20±2)g,由上海克莱斯科学实验动物中心提供,许可证号:SCXK(沪)2008-0005。实验前在本实验室适应性喂养1周。在整个实验过程中自由饮水和标准颗粒饲料喂养。
2、实验试剂及实验器材
试剂:依据实施例1、3、9、11制备的饮料A(螺旋藻)、B(螺旋藻与鲣鱼骨提取物水解物)、C(鲣鱼骨提取物)、D(螺旋藻与鲣鱼骨提取物混合物);酵母膏,北京奥博星生物技术有限责任公司,500g/瓶;别嘌呤醇片,上海信谊万象药业股份有限公司,0.1g/片。
仪器:贝克曼LX20全自动生化分析仪,Biofuge Primo R多用途台式高速离心机。
3、实验方法
取雄性小鼠70只,随机分成7组,每组10只,设空白组、模型组(高尿酸血症组)、阳性药对照组(别嘌呤醇)、饮料A组(螺旋藻)、饮料B组(螺旋藻鲣鱼骨提取物水解物)、饮料C组(鲣鱼骨提取物)、饮料D组(螺旋藻鲣鱼骨提取物混合物)。除空白组外,其余各组小鼠以酵母膏30g/kg灌胃,连续7天。第6天开始,阳性对照组灌胃给予0.25mg/ml别嘌醇溶液,饮料A组灌胃给予实施例1饮品,饮料B组灌胃给予实施例3饮品,饮料C组灌胃给予实施例9饮品,饮料D组灌胃给予实施例11饮品,空白组和模型组均灌胃给予0.9%生理盐水;连续给药7d,根据每次给药前的动物体重计算给药容积(灌胃量为0.2ml/10g)。于试验第13天给药后30分钟,各组动物眼眶后静脉丛取血,静置1小时后使用高速离心机,以2500r/min的速率离心5分钟,采用贝克曼LX20全自动生化分析仪及其原装配套试剂测定小鼠血清尿酸(UA)浓度;采血后取小鼠部分肝脏,取出后立即投入液氮中冷冻,取出后置于-70℃冰箱中保存,肝脏组织称重后按体积比加9倍生理盐水制成浓度10%的匀浆,以2500r/min的速度离心10分钟后,取上清液,采用贝克曼LX20全自动生化仪及其原装配套试剂测定蛋白含量和黄嘌呤氧化酶(XOD)活性。
4、统计方法
实验数据以均数±标准差表示,SPSS11.0统计软件分析,组间比较用单因素方差分析法(One-way ANOVA),显著性水平以P<0.05和P<0.01为标准。
5、结果
模型组小鼠血清尿酸的浓度明显高于空白组小鼠,具有显著性差异(P<0.05);阳性药对照组小鼠、饮料A组小鼠、饮料B组小鼠、饮料C组小鼠、饮料D组小鼠的血清尿酸浓度均小于模型组小鼠的血清尿酸的浓度,且饮料B组小鼠的血清尿酸浓度最低,见表3。
模型组小鼠黄嘌呤氧化酶活性明显高于空白组小鼠,具有显著性差异(P<0.05);阳性药对照组小鼠、饮料A组小鼠、饮料B组小鼠、饮料C组小鼠、饮料D组小鼠的黄嘌呤氧化酶活性均小于模型组小鼠的黄嘌呤氧化酶活性,具有显著性差异(P<0.05)见表3。
表3各组对酵母膏致高尿酸血症小鼠模型血清UA含量和肝脏XOD的影响(各组n=10)
注:与模型组比较,*P<0.05,**P<0.01
实施例13螺旋藻与鲣鱼骨提取物组合物的急毒、长毒试验
取清洁级昆明小鼠(Slac:KM)60只,体重(20±2)g,分成6组每组10只,分别灌胃给予依据表4制备的螺旋藻鲣鱼骨提取物饮料,根据每次给药前的动物体重计算给药容积(灌胃量为0.2ml/10g);于早上7点、中午12点、下午5点各灌胃一次,连续给药14天,记录动物中毒和死亡的情况。
第1次灌胃给药后,小鼠未出现明显异常。连续灌胃14天后,小鼠未出现任何中毒反应,进食饮水和大小便均正常;解剖后各内脏器官未见病理性改变。测得螺旋藻鲣鱼骨提取物组合物每天灌胃给药的最大耐受量为6000mg/kg。
表4 6组螺旋藻鲣鱼骨提取物饮料配方参数
实施例14功能性饮料的稳定性考察
本发明通过饮料的澄清度、pH值、相对密度和主要成分的含量来考察饮料的稳定性。
采用高温加速试验考察,在温度(40±2)℃,相对湿度(75±5)%的条件下放置6个月,分别在0个月、1个月、2个月、3个月、6个月的时间点,对实施例2-8中所制成的饮料进行考察。
试验结果表明,依据本发明方法制备的螺旋藻鲣鱼骨提取物饮料稳定性好,在高温高湿下放置6个月无变化,见表5。
表5实施例2-8的螺旋藻鲣鱼骨提取物饮料稳定性考察表
Claims (1)
1.一种由螺旋藻、鲣鱼骨提取物制成的功能性饮料,其特征在于螺旋藻、鲣鱼骨提取物质量比为8:2,其制备工艺如下:
(1)称取螺旋藻、鲣鱼骨提取物,加纯净水并不断搅拌配置成浓度为8%~20%混合溶液,其中,所述的鲣鱼骨提取物中鹅肌肽含量不低于9.83%;
(2)在步骤(1)中的混合溶液中加入0.2%~4.0%菠萝蛋白酶,其所述的菠萝蛋白酶的酶活力6000GDU/g,搅拌均匀后,调节溶液pH=6.2,控制温度为55℃,酶解1h~4h得到螺旋藻及鲣鱼骨提取物的水解液;
(3)在步骤(2)中的水解液中加入2mg/ml~3mg/mlβ-环糊精,搅拌使β-环糊精充分包埋,得到包和物,其中,包埋温度为35~45℃,包埋时间为10min~35min;
(4)将步骤(3)的包和物、木糖醇、延胡索酸、天然芒果香精、PEG-400、纯净水配置成溶液,过滤取滤液,用氢氧化钠调节pH=7.2,灌装,杀菌得到液体饮料;或者将步骤(3)的包合物喷雾干燥,与木糖醇、延胡索酸、天然芒果香精、PEG-400、纯净水混合,再次喷雾干燥,杀菌,分包装得到螺旋藻鲣鱼骨提取物固体饮料。
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