CN103734654A - 一种具有保健功能的大蒜调味膏组合物及其制备方法 - Google Patents
一种具有保健功能的大蒜调味膏组合物及其制备方法 Download PDFInfo
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Abstract
本发明涉及功能食品领域,具体涉及一种具有保健功能的大蒜调味膏组合物及其制备方法,所述的原料包括大蒜粉(油)、芝麻酱、花生酱、芥末、生姜、甘草、山楂、陈皮、薄荷、水、蜂蜜、淀粉等的任意一种或多种。本发明不但保留大蒜的原有风味和大蒜调味膏组合物的调味作用,还具有大蒜调味膏组合物的综合保健功能和携带使用方便及易保管贮存等特点。
Description
技术领域
本发明属于医药技术领域,涉及一种具有保健功能的大蒜调味膏及其制备方法。
背景技术
大蒜,多年生草本植物,百合科葱属。又叫蒜头、大蒜头、胡蒜、葫、独蒜、独头蒜,是蒜类植物的统称。地下鳞茎分瓣,按照鳞茎外皮的色泽可分为紫皮蒜与白皮蒜两种。紫皮蒜的蒜瓣小而多,辛辣味浓,产量高,多分布在华北、西北与东北等地,耐寒力弱,多在春季播种,成熟期晚;白皮蒜又可分为大瓣和小瓣两种,辛辣味较淡,比紫皮蒜耐寒,多秋季播种,成熟期略早。大蒜辛辣,有刺激性气味,可食用或供调味,亦可入药。大蒜原产地在西亚和中亚,自汉代张骞出使西域,把大蒜带回中国,至今已有两千多年的历史。大蒜是各国日常生活中不可缺少的调料。中国的大蒜产量占全球总产量的70%以上,中国的大蒜种植面积达70万公顷左右,占全球大蒜种植面积的60%以上,主要生产基地有山东省济宁市金乡县、临沂市苍山、莱芜市、商河县广饶县(东营市)、茌平县、成武县,潍坊市的安丘,广西壮族自治区玉林市仁东镇,江苏省邳州市、丰县、射阳县、太仓市,河北永年县、大名县北部,河南省杞县、中牟县贺兵马村,上海嘉定,安徽亳州市、来安县,四川温江区、彭州市,云南大理陕西兴平市及新疆等地。主要栽培品种有:山东苍山大蒜品种群、吉林白马芽、山东金乡白蒜、江苏太仓白蒜、陕西蔡家坡紫皮蒜、黑龙江阿城大蒜、四川二水早、天津宝坻六瓣红。我国大蒜行业发展良好,市场有着良好的广阔空间。
1、大蒜功能成份的研究
1.1 大蒜的风味成份
大蒜是各国人民喜爱的香辛类蔬菜,在世界各地普遍种植。大蒜独特的风味吸引着大量风味专家的兴趣,故围绕大蒜风味化学的研究在世界范围内经久不衰。大蒜、洋葱、韭菜等葱属类蔬菜都具有刺激性风味,研究发现,这些刺激性风味成分中主要是含硫化合物。进一步研究证明,这些蔬菜中都含有1%-5%的非蛋白含硫氨基酸,由于含硫氨基酸的含量和种类的差异,从而形成各自特有的风味。1844年德国化学家Wertheim利用水蒸气蒸馏粉碎后的大蒜得到一些气味强烈的挥发性油状物质,即大蒜精油,经研究发现,大蒜精油中含有二丙烯基;1944年,美国人Cavallito等用较温和的乙醇处理方法得到大蒜的另一种精油,被称为蒜素(Allicin),它的刺激性气味比二丙烯基二硫化物更强烈,主要成分为二丙烯基硫代亚磺酸酯,分子式为C6H10S3。1948年Stoll和Seebeck在研究时发现,在0℃以下用乙醇萃取大蒜,得到了一种无色无味的物质,经鉴定为(+)-烯丙基-半胱氨酸亚砜,命名为蒜氨酸(Alliin),蒜氨酸可结晶得到极细的针状晶体,这一成果使大蒜风味化学的研究取得了重大突破。国内外关于大蒜风味的相关研究和报道很多,目前公认已鉴定出大蒜中的4种风味前体,分别为S-丙烯基-半胱氨酸亚砜(PECSO,isoalliin)、S-烯丙基-半胱氨酸亚砜(ACSO,alliin)、S-甲基-半胱氨酸亚砜(MCSO,methiin)和S-丙基-半胱氨酸亚砜(PCSO,propiin),这些前体物质均无色无味,并可以形成针状结晶。大蒜中S-烯丙基蒜氨酸含量最高,约占蒜氨酸总量的85%,S-甲基蒜氨酸和S-丙基蒜氨酸大约占13%和2%,从而形成了大蒜特有的风味。也有人曾提出在大蒜中很可能存在取代基为S-乙基-、S-丁基-、S-异丙基-和S-苯基的半胱氨酸亚砜等风味前体,但至今尚未从大蒜中分离并证实。
2、大蒜的营养保健成份及功效
研究发现大蒜中的营养保健成分主要是氨基酸类、苷类、维生素、有机锗、硒及SOD。
2.1 氨基酸
大蒜中的氨基酸主要分为2类:一类是组成蛋白质的氨基酸,另一类是非蛋白质氨基酸。前者主要包括半胱氨酸、组氨酸、赖氨酸、丙氨酸、精氨酸等,以前3种含量较高。非蛋白质氨基酸主要有S-取代半胱氨酸,如蒜氨酸(S-烯丙基-L-半胱氨酸亚砜),是大蒜中特有的含硫氨基酸,具有多种药理活性。另外,还有脱氧蒜氨酸(S-烯丙基-L-半胱氨酸,SAC)、S-甲基-L-半胱氨酸(SMC)、γ-L-谷氨二酰-S-烯丙基-L-半胱氨酸、(-)-N-(1-去氧-1-β-D-吡喃果糖基)-S-烯丙基-L-半胱氨酸亚砜、(+)-S-(反-1-丙烯基)-L-半胱氨酸亚砜和S-烯丙巯基半胱氨酸等。
2.2 苷类
大蒜中苷类成分很多,主要有硫苷、黄酮苷、甾体苷和少量氨基酸苷。硫苷类包括葫蒜素(scordinin)A1、A2、A3、B1、B2、B3等均为果糖硫酸苷,其分解产物具有抗菌活性黄酮苷类是槲皮素和山萘酚的糖苷,甾体苷则主要包括原紫蒜甾醇B(protoeruboside B)、大蒜甾醇苷B1(astivoside B1)及其类似物大蒜甾醇苷R1、R2和原异紫蒜甾醇苷B等,其基本结构都是甾醇的3位羟基与一个单糖或四聚糖成苷,16与17位并一个四氢呋喃环,该环的α-位侧链与一个单糖成苷。
2.3 维生素
大蒜中含有丰富的维生素,有维生素C、B1、B2、P和A等,是非常有效的天然维生素,具有调节代谢、防病强身等重要功能。不同产地大蒜的维生素含量不同,李峰等曾以北京、陕西、福建、上海等地的大蒜测定了硫胺素、核黄素、尼克酸、抗坏血酸的含量,除福建蒜不含硫胺素及尼克酸,陕西蒜不含抗坏血酸外,其余几种维生素均含有之。维生素中以抗坏血酸含量最高,最低为3mg/100g,最高为67mg/100g(上海产大蒜)。
2.4 有机锗及硒
抗癌物质中深受瞩目的有机锗,在人参中含量极高,而大蒜的有机锗含量比人参还高出许多。日常食物中含有机锗最丰富的就是大蒜,每百克含量高达754μg。大蒜含有微量元素硒,能使人体产生大量谷胱甘肽。谷胱甘肽是抗氧化剂,它的抗氧化能力比维生素E高500倍,对细胞膜有保护作用,能提高机体细胞的免疫能力。临床研究表明,癌症患者体内血液硒含量比正常人低3~6倍,缺硒是导致肿瘤患者转移复发率和死亡率居高不下的重要原因。硒具有“靶向性”,硒通过增高细胞中环腺甘酸(cAMP)的水平,形成抑制癌细胞分裂和增殖的内环境,并能自动识别捕捉癌细胞,阻断其能量供应,使其因能量枯竭而死亡,而对正常的细胞没有杀伤作用。因此,硒被世界卫生组织称为“抗癌之王”。国际抗癌领域认为,抗癌物以“硒”为贵。
2.5 超氧化物歧化酶(SOD)
大蒜SOD是Cu-Zn-SOD型,含量为173.3μg/g分子量为32000,在植物中含量较高,对热稳定。SOD是一种广泛存在于生物体内,能催化超氧负离子发生歧化反应的金属酶类。由于该酶能有效清除机体内超氧自由基,从而有效地预防活性氧对生物品的毒害作用,因而具有抗辐射、抗肿瘤及延缓机体衰老等功能,在保健品、医药和化妆品行业中有重要的应用价值。中国传统工业大多从动物血液和内脏器官中提取SOD,但这类原料来源有限,成分复杂,生产成本大。近年研究发现大蒜细胞中含有丰富的Cu-Zn-SOD,与从牛血等动物血红蛋白中所提取的SOD十分接近,用大蒜提取可使生产成本显著降低,而且生产工艺也能得到很大简化,这对于扩大生产规模、实现SOD的广泛应用十分有利。
3、药理活性研究进展
大蒜的抗病化学成分和药用价值的研究大蒜自古就被当作天然杀菌剂,有“天然抗生素”之称。它没有任何副作用,是人体循环及神经系统的天然强健剂。数千年来,中国、埃及、印度等国将大蒜既作为食物也作为传统药物应用。在美国,大蒜素制剂己排在人参、银杏等保健药物中的首位。
3.1 抗菌
大蒜素为被誉为天然广谱抗生素药物,能抑制多种细菌,其抗菌原理是分子中的巯基可抑制与微生物生长繁殖有关的含巯基酶。蔡芸等在评价大蒜素时分别与抗菌药物头孢唑啉或苯唑西林体外联合作用于临床分离的革兰氏阳性球菌,包括金黄色葡萄球菌和表皮葡萄球菌的抗菌效应时,采用棋盘法和微量肉汤稀释法测定不同浓度组合的这2组抗菌药物对40株革兰氏阳性球菌的最低抑菌浓度(MIC),并采用最低抑菌指数(FIC)判定联合用药的抗菌效应,结果发现,头孢唑啉或苯唑西林与大蒜素联合作用于革兰阳性球菌,基本上表现为协同和相加的抗菌效应。闻平等在检测大蒜素及临床常用的5种抗生素对197株解脲脲原体的MIC和最小杀菌浓度(MBC)时,发现大蒜素对解脲脲原体有较强的抑杀作用,其MIC50和MIC90分别为210mg/L和410mg/L,与临床常用的大环内酯类和氟喹诺酮类抗生素相仿。大蒜抗真菌机制主要为:极易渗透通过细胞膜,与巯基蛋白结合;大大降低寄主生物体内谷氨酸的摄入量、甘氨酸的含量、氧气的消耗量及酸性和碱性磷酸酯酶的相对活性;与真菌中含巯基的酶(如脱氢酶、硫氧还蛋白还原酶、聚合酶等)结合而抑制其活性,使与这些酶相关的细胞代谢受到抑制,从而抑制细胞生长;作用于相关酶而抑制脂类的合成,减少含脂蛋白物质的合成和分泌。大蒜对多种真菌,如白色念珠(酵母)菌、隐球菌、烟曲霉菌、喉真菌、白色假丝酵母菌、热带假丝酵母菌及近平滑假丝酵母菌等具有明显的抑杀作用,并对炎症并发深部真菌感染也有一定的抑制作用。
3.2 抗病毒、抗癌与防癌
甄宏等在研究大蒜素对人巨细胞病毒(HC2MV)即刻早期抗原(IEAs)在人胚肺成纤维细胞中表达的影响时发现,大蒜素能明显抑制HCMVIE72和IE86的表达,并且对IE86表达的抑制尤为显著,这可能是大蒜素抑制HCMV增殖的关键作用环节之一;大蒜素还能明显降低肝组织中HCMVDNA负荷量。大蒜除具有抗病药理作用外,还具有良好的防癌、抗癌作用引起了国内外学者的关注。流行病学和动物实验的研究提供了确凿的证据:大蒜及其相关硫化物能抑制癌症的发生和改变肿瘤的生物方式。大蒜中既含有癌症阻断剂,也含有癌症抑制剂,其抗癌机理是多方面的。通过研究大蒜中的抗癌物质及其结构,发现大蒜中所含的水溶性与油溶性的烯丙基硫化物均能阻断以化学途径诱发肿瘤的可能性。通常认为这些抗癌物质所起的作用与阻断亚硝胺的合成与代谢有一定的关系。然而,Milner等试验证明大蒜及其所含的一些物质可以通过改变一些酶来阻断某些化合物(包括一些碳氢化合物)的致癌性。还有一些抗癌物质(某些烯丙基硫化物)通过改变细胞中的化学物质及化学反应来有效地抑制肿瘤细胞的增殖。张志勉等探讨大蒜素对恶性肿瘤患者淋巴细胞免疫功能的影响认为,大蒜素能提高恶性肿瘤患者的淋巴细胞免疫功能。王建国等研究发现,新鲜大蒜较保存期大蒜抑制亚硝胺合成的作用较强,他们还发现不同品种的大蒜对亚硝胺合成阻断率不同。
3.3 防治心脑血管疾病
在降低心血管疾病的风险上,大蒜一直扮演着非常重要的角色。许多研究表明,大蒜应用于防治心脑血管疾病有较好疗效,其药理与大蒜能够使血脂水平正常化、增进血内纤维蛋白的活性、抑制血小板聚合、降低血压与血糖、防血栓形成、清除氧自由基、抗缺血再灌注损伤、细胞保护、钙拮抗、扩管降压等作用有关。大蒜及其提取物对动脉粥样硬化的多种危险因子均有良性影响。
3.4 防治糖尿病
自20世纪70年代初国外首次报道了大蒜素对正常家兔有降低血糖作用以来,国内外一些研究证实了大蒜及其提取物对糖尿病动物的血糖亦有降低作用。许多研究证实,实验性糖尿病的发病与氧自由基反应增强和抗自由基酶类活性降低有密切关系,同时发现糖尿病人的血清脂质过氧化物(LPO)含量升高,抗过氧化物酶活性降低。王美玲通过观察大蒜对正常人葡萄糖耐量的影响,发现大蒜有降低血糖的作用,其机理可能是大蒜促进胰岛素的合成,增加组织细胞对葡萄糖的吸收利用。
3.5 防重金属中毒
大蒜中富含的硒可以降低某些有毒元素及物质的毒性,如抵抗和减低汞、镉、铊、砷等,硒还与免疫性有关。大蒜能治疗人体铅中毒,对镉染毒大鼠有解毒作用,并比某些传统解毒剂更有效。对铅、汞染毒大鼠有解毒作用,对甲基汞染毒小鼠具有一定预防作用。大蒜提取物能够拮抗铅的致死效应,提高铅中毒小鼠的存活率,对慢性铅中毒小鼠能降低组织的含铅量,且大蒜的排铅作用是持续地能有效地排除机体内蓄积的铅。
3.6 提高机体免疫力,抵御艾滋病
大蒜能激活人体巨噬细胞功能。实验发现,大蒜注射液对小鼠腹腔巨噬细胞吞噬机能有明显促进作用,而且淋巴细胞转化率和玫瑰花瓣状反应均显著提高[。现代医学研究认为,大蒜含有硒元素,而硒则是谷胱甘肽过氧化酶的主要组成成分,其抗氧化能力比维生素E高500倍,对细胞膜有防护作用,参与辅酶A和辅酶Q的合成。同时,大蒜所含的有效成分可增加物质代谢、能量转换和促进血液循环,改善体质,这对于恢复和重建艾滋病患者的免疫系统功能大有裨益。
3.7 大蒜油对高脂血症及动脉硬化的影响
有关大蒜降血脂的机制,可能是由于大蒜抑制了含有巯基基因的酶或底物的活性结果。国内邹丹等采用喂养法建立家兔高脂血症模型,测定生化指标,结果显示中华大蒜油可明显降低实验动物血清甘油三酯、胆固醇、低密度脂蛋白、极低密度脂蛋白的含量,降低血清总胆固醇与高密度脂蛋白胆固醇的比值,认为中华大蒜油对家兔实验性高脂血症具有防治作用。也有研究表明中华大蒜油可明显降低高脂血症模型大鼠血清甘油三酯(TG)、胆固醇(TC)、低密度脂蛋白(LDL-C)、高低密度脂蛋白(VLDL-C)、并能降低血清总胆固醇与高密度脂蛋白胆固醇的比值,认为中华大蒜油对大鼠实验性高脂血症具有明显防治作用。选用100例高脂血症患者采用大蒜油丸治疗,并与月见草油丸30例相对照,两组均有不同程度改善血流变的作用,但在降低全血粘度的低切粘度、红细胞压积、红细胞聚积指数、纤维蛋白原方面,两者相比有显著性差异,认为中华大蒜油丸治疗高脂血症能降低血脂、降低血粘度、增加机体的免疫功能。也有研究表明无臭蒜油有降低中老年人高血压合并高血脂(胆固醇、甘油三酯、低密度脂蛋白)的作用。在复制高血脂和动脉硬化(As)模型观察大蒜精油对其影响发现,大蒜精油能防止血栓素/前列环素、胆固醇、低密度脂蛋白、载脂蛋白β及丙二醇升高,能起到预防AS的形成作用。包合物药效结果表明,大蒜油β-CD(β-环糊精)包合物可明显降低“高血脂”大鼠的全血比粘度、血浆粘度、低切变率下的全血还原粘度和红细胞压积,但对高切还原粘度影响不大;大蒜油β-CD包合物能较全面地调整血脂,明显降低“高血脂”大鼠的血清总胆固醇(TC)、甘油三酯(TG),尤其对低密度脂蛋白(LDL-C)水平有十分显著的下调作用,其疗效优于月见草油胶囊。中国复方大蒜油胶囊以大蒜中的主要活性成分大蒜油为主药,其治疗高脂血症与阳性对照药月见草油胶丸相比,两者在降低血脂方面均有一定作用;而在对血液流变方面,对心慌、肢体麻木等症状的缓解率优于月见草油胶丸;同时,具有服药量小,服药次数少,适用范围广的特点。
综上所述,大蒜的保健价值是很高的,中国又是世界上重要的大蒜生产国和出口国,但对大蒜进行深加工比较少,主要是出口初级产品和原料型产品。随着国际市场对大蒜深加工产品需求的增加,使产品向高附加值方向发展是非常必要的,因此,研制更多科技含量高的大蒜制品很有必要。
4、临床应用研究进展
4.1 抗病原微生物
王莹等报道了大蒜素对不同胃疾病(如浅表性胃炎,萎缩性胃炎,胃癌)中感染的幽门螺杆菌(H.pylori)菌株有一定的作用且不同胃疾病中感染的H.pylori菌株及其基因亚型对大蒜素的敏感性不同。大蒜素对病毒也有一定的作用,在对巨细胞病毒(HCMV)全身播散感染小鼠的研究表明,大蒜素治疗组肝、肺、肾和心肌组织的各相关评分分别在治疗后第14,28,90天显著下降,以后差异逐渐增大。在120d时,治疗组的肝、肺组织已接近正常,而肾、心肌组织仍有一定程度病理损伤。这说明大蒜素能明显减轻模型鼠肝、肺、肾脏和心肌的损伤,尤其是肝和肺的损伤。Waag T等发现大蒜素及其衍生物能够通过抑制半胱氨酸蛋白酶的活性而达到抗寄生虫作用。临床上使用大蒜素治疗婴幼儿隐孢子虫病已取得良好疗效;也发现大蒜素可通过破坏卡氏肺孢子虫的超微结构而达到杀灭虫体的效果;通过杀伤弓形虫速殖子,可有效防止弓形虫病的复发;人肠道内的阿米巴属对大蒜素也非常敏感。此外对疟原虫、阴道毛滴虫、蛲虫等其他寄生虫导致的感染也有很好的疗效。
4.2 抗肿瘤
大蒜素可下调肝癌细胞VEGF mRNA和ICAM-1mRNA转录,诱导细胞凋亡或抑制细胞生长,也可促使肝癌SMMC-7721细胞的凋亡,从而抑制肝癌细胞。也有报道大蒜素与索拉菲尼联用时可在体外抑制肝癌HepG2细胞的增殖并降低癌基因Bcl-2的表达。大蒜素可通过上调TRAIL的表达使人宫颈腺癌Hela和鳞癌Caski细胞半胱氨酸蛋白酶-3、8、9活化而诱导癌细胞的凋亡从而达到抑制Hela和Caski细胞的作用,且其抑制作用随着时间和剂量的增加而有所增加,10μg/ml大蒜素即可明显的将细胞阻滞在G2/M期并诱导其凋亡。此外大蒜素还可通过多种途径发挥抗乳腺癌、卵巢癌、子宫内膜癌作用。
4.3 对心脑血管疾病的作用
血脂异常是动脉粥样硬化的重要危险因素。研究表明,大蒜素升高HDL的作用优于氟伐他汀(P<0.05),降低TC、TG、LDL-C的作用与氟伐他汀无显著性差异(P>0.05);也可以改善血脂来减少硬化斑块,并能促使硬化斑块的消退。另外,大蒜素还可用于治疗高同型半胱氨酸血症,降低动脉粥样硬化和脑梗塞的危险性。有学者将冠心病心绞痛类患者随机分为治疗组43例(给予大蒜素注射液)和对照组25例(给予硝酸甘油),结果发现大蒜素注射液有良好的抗心绞痛作用,其治疗有效率83.17%略高于对照组硝酸甘油的80.10%。
4.4 对临床其他疾病的作用
研究发现大蒜素对牙周炎能发挥重要作用,其通过抑制牙周膜成纤维细胞分泌IL-6,在LPS处理后其抑制作用更加明显,从而减轻IL-6对牙周组织的损伤作用;Jiang等对复发性口腔溃疡的研究得知,大蒜素可减少炎症因子的分泌和中性粒细胞的迁移,抑制细菌病毒等的繁殖,增强机体的免疫和抗氧化等途径发挥抗溃疡作用。
5、市场上已有的大蒜制品
中国的大蒜产量占全球总产量的70%以上,中国的大蒜种植面积达70万公顷左右,占全球大蒜种植面积的60%以上,脱水蒜片、蒜粒、蒜粉基本上全部出口到世界各地,被进一步加工成系列产品,如保健食品、化妆品、饲料添加剂等几十种产品。大蒜这一被世界许多国家视为珍品的物产,在我国却一直未能被真正开发出来。形成产业。在发达国家,大蒜素胶囊、胶丸,大蒜素片剂,大蒜素复合饮料,使用方便的大蒜调味品等等产品,在市场随处可见。
随着生活水平和生产工艺的提高,大蒜制品也推陈出新,第一代、第二代大蒜制品主要是大蒜粉,主要形式有硬胶囊及片剂。第三代大蒜制品为大蒜提取物,主要形式为大蒜粗油,它的浓缩度大约是大蒜的500倍左右,大蒜粗油的成功提取,可以说是大蒜制品的一个大的突破,它大大提高了大蒜的有效成分。第四代大蒜制品即大蒜精油,也是目前市场上最先进的大蒜制品,它的浓缩度是大蒜粗油的一倍以上,符合FCC即《美国食品化学典范》。因为大蒜油巨大的药用价值对人类健康产生了里程碑似的意义。
我国市场上的大蒜制品主要要如下产品:
5.1 调味剂:
大蒜粉、大蒜酱、大蒜油均是副食品调味剂,可以与多种调味品调配。大蒜酱作为传统的大蒜制品,制作工艺为:制法一,在100份水中加入2份玉米淀粉、4份食盐、1份味精、0.5份维生素和0.5份蔗糖,加热溶解,制成调味液。在调昧液中加入100份粉碎后的大蒜,加热搅拌,即制成蒜酱。制法二,原料配比:蒜瓣40%,大豆酱20%,甜面酱29%,红辣根10%,香油1%。将辣椒、蒜瓣、面酱分别用石磨磨成酱汁,然后按配比配料,拌匀后粉于陶缸内自然发酵3-6个月。
5.2 脱臭蒜素原液
该工艺为浸提法,所得浅棕色脱臭蒜素原液为主产品,用该主产品可加工成多种保健食品和药剂。副产品为蒜粉,其加工技术关键是脱去蒜臭,并保存大蒜的有效成分。用此法制得的原液,除去了纤维素及其它固形物,保留了大蒜的有效成分,富含17种氨基酸。
5.3 食品防腐剂
用大蒜为主要原料与聚赖氨酸混合可制成食品防腐剂。这种食品防腐剂使用时加入食品中或喷淋到食品表面,均具有显著的抗菌防腐作用,能杀死或抑制食品内部或表面的致病微生物。
5.4 在饮料中的开发现状
无臭大蒜复合汁天然保健饮料:无臭大蒜复合汁天然保健饮料是一种富有营养和疗效作用的新型饮料。在大蒜汁中添加适量的蔬菜汁或果汁,并加入适量的砂糖、果糖糖浆和酸味料,制成的饮料既完好地保持了大蒜原有的营养价值,又明显改善了风味,增进了营养,并可按各地区群众饮料习惯及爱好,调制成原汁原味、甜酸和咸味等多种风味。
芝麻蜜香蒜汁:芝麻蜜香蒜汁是一种无臭大蒜老年保健饮品。在脱除蒜臭的同时,保留了大蒜特有风味和营养价值,并根据老年人的生理特点,强化其保健功能,对老年人心血管疾病有良好防治作用,是一种上佳的老年保健营养饮品。
最近有人曾将大蒜与枸杞研制成大蒜枸杞饮料,但尚未投入生产。张庭廷等人采取新工艺对大蒜的有效成份进行提取,并配制成大蒜素N饮品,经上海药品标准质量检验所检验,大蒜素含量为0.015%(每小时),并分别经香港科技大学检验为无毒、无重金属产品将大蒜系列饮品数滴加入牛奶(或豆奶)中空腹服用起到防病健身的效果.与牛奶同服,一是牛奶可以保护胃粘膜不受刺激,二是改善大蒜自身的强烈气味。在降压以及降压后维持血压稳定、改善动脉硬化,增强血管弹性,健脾胃,增进食欲,预防和治疗流行性感冒,提高机体免疫力,促进健康发育,美容及抗衰老方面都有了十分可喜的效果。
5.5 在酒类中的开发现状
蒜素酒是经脱去大蒜强烈臭味使其芳香化,吸收大蒜的强精成分,通过发酵酿造而成的营养丰富且具保健功用的美酒。由于蒜素酒以含淀粉高的糯米和含糖丰富的大蒜为原料,在操作中不断添加土法生产的醉香米酒,不仅控制发酵过程的增糖降酸作用,也使酒体蜜甜醇厚,这是蒜素酒独特风格的主要因素。
5.6 在休闲类食品中的开发现状
大蒜琼脂糖是一种具有大蒜营养功效和独特风味的休闲类小食品,它的制作过程简便,投资少,市场上没有同类产品。经过蜂蜜脱臭的大蒜本身含有蜂蜜,直接用于制备大蒜琼脂糖,生产中无需另加转化糖浆,简化了原料配比,同时避免了蜂蜜脱臭后的蒜瓣不利于贮藏、组织结构改变、残留有甜味等缺点,制备出含有大蒜特殊营养成分和生物活性的保健的食品,它具有抗感冒和延缓衰老的功效。
5.7 外用药品及护肤品
含漱大蒜浸出液可治疗口腔真菌感染,将大蒜捣烂,加入少许菜油,临睡前涂于肛门周围,有驱除蛲虫和止痒的功效,被蜈蚣咬伤,将大蒜捣烂加醋调敷伤处,可消肿止痛,近年来有人用大蒜制成栓剂,治疗滴虫性阴道炎取得效果。张庭廷等人在研究大蒜素N饮品过程中,发现其副产品对霉菌引起的脚气治疗效果十分突出,已在30多位脚气患者中实验,疗效显著,对灰指甲、鹅掌风也有疗效。因此,研制大蒜制品外用药其前景可观。口服大蒜素N饮品兼外用其副产品还可减轻或消除脂褐素,其机理是因为大蒜中含有Zn、Se、Ge等多种微量元素。如血质铜含量增多可导致色斑的产生,而大蒜中的锌具有控制血清铜的作用,有机锗能有效地提高体内SOD的活性,从而使诱发过氧化物反应的活性氧成为基态氧和H2O2。锗不仅作用于皮肤表面且能通过毛细管作用于皮肤的深层组织,调整皮肤微循环,使肌肤红润光亮。硒作为谷胱甘肽过氧化物酶的必要成分,它的抗氧化能力比维生素E高500倍,对细胞膜有保护作用。
在生活高节奏的今天,人们对于进食制品的要求愈来愈高,食用方便、携带方便就应成为大蒜制品的开发中应重点考虑的问题之一。
发明内容:
本发明提供了一种具有保健功能的大蒜调味膏组合物及其制备方法。
本发明所述的大蒜调味膏组合物及其制备方法能够以大蒜干燥粉或大蒜油为原料,加入芝麻酱或花生酱、芥末、生姜、蜂蜜等,同时消除大蒜的辛辣味道。
为了达到上述目的,本发明的技术方案是这样实现的,所述大蒜调味膏组合物的原料按重量计包括下列食材:大蒜干燥粉10-20份或大蒜油0.1-0.5份,芝麻酱10-30份或花生酱10-30份,芥末油0.5-1份,生姜1-2份;淀粉1-20份。优选地,所述大蒜调味膏组合物的原料按重量计包括下列食材:
大蒜干燥粉20份或大蒜油0.5份,芝麻酱20份或花生酱20份,芥末油0.5-1份,生姜1-2份;红薯淀粉1-20份。
进一步地,还可以加入:蜂蜜0.5-1份;
更进一步地,前述原料按重量计还含有下列功能食品中的一种或几种:
甘草0.1-0.5份; 山楂0.2-1份
陈皮1-2份; 薄荷1-2份
本发明还提供了一种具有保健功能的大蒜调味膏组合物的制备方法,包括下列步骤:
首先对大蒜去皮、清洗,然后将大蒜粉碎,此过程应尽可能的快,然后制备大蒜冻干粉或低温干燥干燥粉或CO2超临界提取大蒜油或水蒸气蒸馏大蒜油。
向容器内加入大蒜冻干粉或大蒜油,按重量计向大蒜干燥粉或大蒜油中加入芝麻酱或花生酱,制得第一混合物;加入过程持续10-15min;
按重量计,向第一混合物中加入芥末油,不断搅拌,制得第二混合物,加入过程持续10-15min;
按重量计,向第二混合物中加入生姜,加水适量,不断搅拌,制得第三混合物,加入过程持续10-15min;
按重量计,向第三混合物中加入淀粉1-20份,不断搅拌,制得第四混合物,加入过程持续10-15min;
进一步地,前述的大蒜调味膏组合物的制备方法中,所述上述混合物中加入甘草0.1-0.5份、山楂0.2-1份、陈皮1-2份、薄荷1-2份中的一种或几种,持续搅拌30-40min至均匀。
采用微波灭菌技术,可以使微波的能量均匀地分布在被处理食品上,加热到72-85℃,并保持数分钟,然后放入温度只有15℃的贮藏室。
将灭菌后大蒜调味膏组合物装入有刻度的软管或类似注射器的包装中,使挤出量中大蒜素的含量约为10mg/cm。经处理的食品保质期可达6个月以上。
本发明所述的一种具有保健功能的大蒜调味膏组合物通过将大蒜冻干粉与芝麻酱或花生酱、芥末油按一定比例混合,再配上甘草、山楂、陈皮、薄荷等食材,能够有效去除大蒜的辛辣味道,并且会保留大蒜的保健作用。其具有如下保健功能:抗菌、抗病毒、抗肿瘤、抗氧化、抗衰老、提高免疫力、保护心血管、缓解眼压过高等任意一种或多种功能。
附图说明:
图1为大蒜调味膏组合物对超阳阴离子自由基的清除。
图2为大蒜调味膏组合物对羟基自由基的清除。
图3为大蒜调味膏组合物对大鼠总胆固醇(TC)的影响。
图4为大蒜调味膏组合物对大鼠低密度脂蛋白胆固醇(LDL-C)的影响。
图5为大蒜调味膏组合物对大鼠低密度脂蛋白胆固醇(VLDL-C)的影响。
图6为大蒜调味膏组合物对大鼠甘油三酯(TG)的影响。
图7为大蒜调味膏组合物对大鼠高密度脂蛋白胆固醇(HDL-C)的影响。
图8为大蒜调味膏组合物对大鼠动脉粥样硬化指数(TG/HDL-C)的影响。
具体实施方式:
实施例1:
真空冻干制备大蒜干燥粉:
首先对大蒜去皮、清洗,然后将大蒜切成片,然后放入真空冻干机中冷冻干燥,温度为-50--25℃。冻干片粉碎,目数为60-100目。
实施例2:
低温干燥制备大蒜粉
首先对大蒜去皮、清洗,然后将大蒜切成片,然后放入低温干燥机中,温度为<50℃。低温干燥片粉碎,目数为60-100目。
实施例3:
超临界提取大蒜油
首先对大蒜去皮、清洗,然后将大蒜粉碎,放入超临界萃取机中,分离压10MPa,分离温度45℃,萃取时间4h,萃取温度45℃,萃取压力15MPa,CO22L/min,得微黄色液体,具蒜臭,折光率1.5以上。
实施例4:
水蒸气蒸馏法制备大蒜油
首先对大蒜去皮、清洗,然后将大蒜粉碎,放入水蒸气蒸馏器中,温度80℃,提取时间2h,,得微黄色液体,具蒜臭,折光率1.5以上。
实施例5:
大蒜冻干干燥粉或低温干燥粉20份、芝麻酱20份或花生酱20份,芥末油0.5份,生姜1份,淀粉1份。
在具体实施中向容器内加入冻干干燥粉或低温干燥粉20份,按重量计向大蒜冻干干燥粉或低温干燥粉中加入芝麻酱或花生酱20份,制得第一混合物;加入过程持续10-15min;
按重量计,向第一混合物中加入芥末油0.5份,不断搅拌,制得第二混合物,加入过程持续10-15min;
按重量计,向第二混合物中加入生姜1份,加水适量,不断搅拌,制得第三混合物,加入过程持续10-15min;
按重量计,向第三混合物中加入淀粉1份,不断搅拌,制得第四混合物,加入过程持续10-15min。
实施例6:
大蒜冻干干燥粉或低温干燥粉20份、芝麻酱20份或花生酱20份,芥末油1份,生姜2份,蜂蜜2份,淀粉1份。
按实施例5的方法中加入生姜后,淀粉前加入蜂蜜,方法同实施例5。
实施例7:
大蒜冻干干燥粉或低温干燥粉20份,芝麻酱20份,芥末油1份,生姜2份,蜂蜜2份,淀粉1份,甘草0.5份。
制备方法同实施例5,在加入淀粉后加入甘草,加入条件相同。
实施例8:
大蒜冻干干燥粉或低温干燥粉20份、花生酱20份,芥末油2份,生姜2份,蜂蜜2份,淀粉1份,山楂1份。
制备方法同实施例5,在加入淀粉后加入山楂,加入条件相同。
实施例9:
大蒜冻干干燥粉或低温干燥粉20份、芝麻酱20份或花生酱20份,芥末油1份,生姜2份,蜂蜜2份,淀粉20份,甘草0.5份,山楂1份,陈皮1份,薄荷2份。
制备方法同实施例5,在加入淀粉后分别加入山楂,甘草、陈皮和薄荷,加入条件相同。
实施例10:
大蒜CO2萃取或水蒸气蒸馏大蒜油0.5份、芝麻酱20份,芥末油1份,生姜2份,淀粉20份。
按实施例5的方法中加入生姜后,淀粉前加入蜂蜜,方法同实施例5。
实施例11:
大蒜CO2萃取或水蒸气蒸馏大蒜油0.5份、花生酱20份,芥末油0.5份,生姜2份,蜂蜜1份,淀粉20份。
制备方法同实施例5。
实施例12:
大蒜CO2萃取或水蒸气蒸馏大蒜油0.5份、芝麻酱20份或花生酱20份,芥末油0.5份,生姜2份,蜂蜜2份,淀粉10份,甘草0.5份。
制备方法同实施例5,在加入淀粉后加入甘草,加入条件相同。
实施例13:
大蒜CO2萃取或水蒸气蒸馏大蒜油0.5份、芝麻酱20份或花生酱20份,芥末油0.5份,生姜2份,蜂蜜5份,淀粉10份,山楂1份。
制备方法同实施例5,在加入淀粉后加入山楂,加入条件相同。
实施例14:
大蒜CO2萃取或水蒸气蒸馏大蒜油0.5份、芝麻酱20份或花生酱20份,芥末油1份,生姜2份,蜂蜜10份,淀粉20份,甘草0.5份,山楂1份,陈皮1份,薄荷2份。
制备方法同实施例5,在加入淀粉后分别加入山楂,甘草、陈皮和薄荷,加入条件相同。
实施例15:
微波灭菌:
采用这种微波灭菌技术,可以使微波的能量均匀地分布在被处理食品上,加热到72~85℃,并保持数分钟,然后放入温度只有15℃的贮藏室。经微波灭菌的食品保质期可达6个月以上。
实施例16:
包装:
将灭菌后大蒜膏状组合物装入有刻度的软管或类似注射器的包装中,使挤出量中大蒜素的含量约为10mg/cm。
实施例17:大蒜调味膏组合物抗氧化性研究
1、实验材料:
UV-5100紫外分光光度计:上海元析仪器有限公司
BT125D电子天平:(Sartorius)
还原型辅酶(NADH):Sigma公司
吩嗪硫酸甲酯(PMS):上海紫一试剂厂
氯化硝基四氮唑蓝(NBT):上海江莱生物科技有限公司
硫代巴比妥酸(TBA):北京索莱宝科技有限公司
2-脱氧核糖:Sigma公司
2、样品配制方法:
取实施例5样品若干,制成含大蒜素为0mg/mL,4mg/mL,8mg/mL,12mg/mL,16mg/mL,20mg/mL,30mg/mL的待测液。
3.1、对超氧阴离子自由基(O2 -·)清除能力的测定
实验方法:配制磷酸盐缓冲液(pH7.4)含150μmol/L的NBT,60μmol/L的PMS,468μmol/L的NADH,量取1ml该缓冲液加入1ml待测液,25℃反应5min,然后在560nm测定吸光度Ai。对照液以1ml蒸馏水代替待测液测定值为A01。对超氧阴离子自由基(O2 -·)清除能力用TR表示,并可通过下式计算:
TR=(A01-Ai)/A01*100
实验结果见图1。
由图1可以看出:该配方对O2 -·有一定的清除的能力,且随着浓度增大,清除能力提高,但趋势较为平缓。
3.2、采用α-脱氧核糖氧化法测定
实验方法:准确量取0.2m lFeSO4-EDTA混合液(10mmol/L)移至具塞试管中,加入0.2ml2-脱氧核糖溶液(10mmol/L),再加入1.0ml不同浓度的待测液,随后用磷酸盐缓冲溶液(pH7.4)定容至1.8ml,最后加入0.2ml过氧化氢溶液(10mmol/L),混合均匀后将该体系置于37℃恒温水浴中恒温1h,取出,再向该体系加入1.0ml2.8%的三氯乙酸溶液(TCA),1.0ml1.0%的硫代巴比妥酸溶液(TBA),混合均匀后于水浴中反应10min,取出,冷水冷却后,在532nm处测定该体系的吸光度AS。对照液以1.0ml蒸馏水代替待测液,测定对比吸光度A02。对羟基自由基(·OH)的清除能力用SA表示,并可通过下式计算:TR=(A02-As)/A02*100
实验结果见图2。
由图2可以看出:该配方对·OH有一定的清除的能力,且随着浓度增大,清除能力提高,但趋势也较为平缓。
实施例19:大蒜调味膏组合物对高脂饲料诱导大鼠降血脂作用的研究
1、实验材料:
(1)大鼠高脂饲料:正常饲料:奶粉:猪油:蛋黄粉=7:1:1:1
(3)甘油三酯(TG),总胆固醇(TC)、低密度脂蛋白胆固醇(LDL-C)、高密度脂蛋白胆固醇(HDL-C)试剂盒(中生北控生物科技股份有限公司)
(4)大蒜调味膏组合物(取实施例5样品,试验时稀释成所需浓度)。
(5)健康SD大鼠30只,雌雄兼用,体重205±17.6g,由沈阳药科大学实验动物中心提供。
2、实验方法:根据血脂水平随机均分为5组:空白对照组、高脂模型组、低剂量组(4mg/kg)、高剂量组(8mg/kg)动物分别于给药前、给药后21天,42天取空腹静脉血,分离血清,用酶法测定TG、TC、LDL-C、HDL-C含量。计算公式如下:
极低密度脂蛋白胆固醇(VLDL-C)=TC-(HDL-C+LDL-C)
动脉粥样硬化指数(AI)=TC/HDL-C
3、实验结果:
(1)大鼠高脂血症模型建立由表1、表2可以看出,大鼠在给予高脂饲料后第20天和第40天,血清TC、LDL-C、VLDL-C、TG、TC/LDL-C均明显较对照组升高。实验证明,高脂饲料饮食后可致大鼠高脂血症模型。
(2)大蒜调味膏组合物对高脂饲料诱导大鼠降血脂作用实验证明(图3-图8),大鼠在给予高脂饲料的同时,应用大蒜调味膏组合物,可明显降低大鼠血清TG、TC、LDL-C、VLDL-C,动脉粥样硬化指数(AI)也明显降低,并能明显升高HDL-C。结果表明,大蒜调味膏组合物对实验性高脂饲料诱导大鼠具有降血脂作用。
4讨论
血清总胆固醇和甘油三酯浓度升高是引起动脉粥样硬化的危险因素之一,两者之间有着密切的关系。本实验证明,大蒜调味膏组合物能显著降低高脂饲料诱导大鼠TG、TC、LDL-C、VLDL-C,并能提高HDL-C水平,降低TC/HDL-C值。提示该组合物对降血脂、防治动脉粥样硬化性疾病具有较好的作用。本发明的组方相对于现有技术在具有携带、使用方便、卫生,用量可控等优点的基础上,最大限度地保留了大蒜中的功能,使组合物具有降血脂,防治动脉继粥样硬化作用。
Claims (8)
1.一种具有保健功能的大蒜调味膏组合物,其特征在于,包括如下成分:大蒜干燥粉10-20份或大蒜油0.1-0.5份,芝麻酱10-30份或花生酱10-30份,芥末油0.5-1份,生姜1-2份;淀粉1-20份。
2. 根据权利要求1所述的具有保健功能的大蒜调味膏组合物,其特征在于,大蒜干燥粉20份或大蒜油0.5份,芝麻酱20份或花生酱20份,芥末油0.5-1份,生姜1-2份;红薯淀粉1-20份。
3.根据权利要求1或2所述的具有保健功能的大蒜调味膏组合物,其特征在于,大蒜干燥粉包括大蒜冻干粉和大蒜低温干燥粉。
4.根据权利要求1或2所述的具有保健功能的大蒜调味膏组合物,其特征在于,大蒜油包括超临界提取大蒜油和水蒸气蒸馏大蒜油。
5.根据权利要求1或2所述的具有保健功能的大蒜调味膏组合物,其特征在于,还包含蜂蜜0.5-1份。
6.根据权利要求1-5任何一项所述的具有保健功能的大蒜调味膏组合物,其特征在于,还包含甘草0.1-0.5份、山楂0.2-1份、陈皮1-2份、薄荷1-2份中的一种或几种。
7.根据权利要求1-6任何一项所述的具有保健功能的大蒜调味膏组合物,其特征在于,所述的大蒜干燥粉通过如下方法制备,首先对大蒜去皮、清洗,然后将大蒜粉碎,然后放入真空冻干机中冷冻干燥,温度为-50--25℃,冻干细粉的目数为60-100目。
8. 权利要求1-7任何一项所述的具有保健功能的大蒜调味膏组合物在制备抗菌、抗病毒、抗肿瘤、抗氧化、抗衰老、、降血脂、提高免疫力、保护心血管、缓解眼压过高药物中应用。
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CN112155208A (zh) * | 2020-05-29 | 2021-01-01 | 湖南农业大学 | 大蒜有机硫化物在制备护肝食品、保健品或药物中的应用 |
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