CN103734832B - 一种具有保健功能的树莓饮品及制备方法 - Google Patents
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Abstract
本发明涉及一种具有保健功能的树莓饮品及制备方法。采用的技术方案是:树莓饮品包括以下原料按重量份配比制成:树莓根茎叶提取物3-5份、果糖10-15份、维生素C 0.5-1份、水79-86份、高脂果胶0.1-0.2份。按上述原料配比,取原料,混合均匀,用80目尼龙滤布进行过滤;经均质、脱气、灭菌、包装得树莓饮品。本发明充分利用了树莓资源,提高了树莓的利用率,将以往的废弃物树莓根茎叶加以利用。本发明的树莓保健饮品,加工原料来源广泛,生产成本较低,工艺简单,操作方便,且无毒副作用。经常食用,可以调节机体的新陈代谢,提高人体免疫力,强身健体,延缓衰老。
Description
技术领域
本发明属于保健饮料领域,具体地涉及一种以树莓根茎叶提取物为主要成分的树莓饮品。
背景技术
目前,对树莓的研究和开发主要是树莓果实的加工利用和树莓引种栽培,而对树莓根茎叶的研究尚未引起人们的足够重视。树莓在我国种植栽培广泛,且其在栽培过程中生长量大,修剪的枝叶多,这些枝叶及树莓根茎大都被当做废物处理掉,不仅污染环境,而且也浪费资源,如能将树莓根茎叶充分利用,不仅减少环境污染,而且减少农产品加工企业歇业时间,由于资源丰富,也降低企业的加工成本。
发明内容
本发明的目的是利用树莓根茎叶的提取物制备一种营养丰富、口感独特、可以调节机体的新陈代谢,提高人体免疫力的饮品。
本发明采用的技术方案如下:一种具有保健功能的树莓饮品,包括以下原料按重量份配比制成:树莓根茎叶提取物3-5份、果糖10-15份、维生素C0.5-1份、水79-86份、高脂果胶0.1-0.2份。
所述的树莓根茎叶提取物的制备方法如下:
1)浸提:将树莓根、茎和叶按质量比1:1-2:2-3同时投入提取罐中,加入树莓根茎叶总质量4-6倍的水,加热至沸腾后,在温度75-85℃下保持2-3h,将浸提液泵入平衡罐,待浸提液温度达到55℃左右后,泵入三效浓缩器;
2)浓缩:浸提液泵入三效浓缩器,进行浓缩;一效:蒸发温度为70-85℃,真空度为0.02-0.03mpa;二效蒸发温度为60-75℃,真空度为0.04-0.05mpa;三效蒸发温度为50-65℃,真空度为0.07-0.08mpa;浓缩液的比重达到1.23后,放出浓缩液,转入球形浓缩罐,进行二次浓缩至比重达到1.34,得提取物浓缩液;
3)干燥:提取物浓缩液于真空干燥箱120℃下进行干燥,制粉。
上述的一种具有保健功能的树莓饮品,还包括树莓果浓缩汁10-12份。
上述的一种具有保健功能的树莓饮品,还包括1-3份枸杞汁和1-3份葡萄汁。
枸杞汁是将枸杞与2-4倍量的水于榨汁机中榨汁,过滤得到的滤液。
葡萄汁是将葡萄与1倍量的水于榨汁机中榨汁,过滤得到的滤液。
上述的具有保健功能的树莓饮品的制备方法如下:
1)按上述的原料配比,取原料,混合均匀,用80目尼龙滤布进行过滤;
2)均质、脱气:20Kpa下均质5min后,再在40Kpa下均质5min;脱气后在常温、60-70Kpa进行真空脱气;
3)灭菌、包装:将步骤2所得的饮品在130℃高温灭菌8s后进行无菌灌装。
本发明的有益效果是:本发明充分利用了树莓资源,提高了树莓的利用率。将以往的废弃物树莓根茎叶加以利用,其提取物中活性成分物质除含有黄酮外,还含有皂苷,多糖等物质。本发明的树莓保健饮品,加工原料来源广泛,生产成本较低,工艺简单,操作方便,且无毒副作用。经常食用,可以调节机体的新陈代谢,提高人体免疫力,强身健体,延缓衰老。
具体实施方式
实施例1树莓根茎叶提取物的制备
1)原料预处理:对树莓根、茎和叶进行挑选,去除病虫害,对原料进行喷淋清洗,然后在阴凉处晾干;在阴凉处晾干可防止阳光对枝叶中活性成分的破坏。
2)浸提:将树莓根、茎和叶按2:3:5(质量比)同时投入提取罐中,加入树莓根茎叶总质量4倍的水,加热至沸腾后,在温度80℃下保持2h,将浸提液泵入平衡罐,待浸提液温度达到55℃左右后,泵入三效节能浓缩器,进行第一次浓缩;
为了节约原料,对提取罐中的残渣可以进行二次浸提,加入3倍质量的水,后续工序与一次浸提一样。
3)浓缩:浸提液泵入三效节能浓缩器后,进行第一次浓缩:一效:蒸发温度为70-85℃,真空度为0.02-0.03mpa;二效蒸发温度为60-75℃,真空度为0.04-0.05mpa;三效蒸发温度为50-65℃,真空度为0.07-0.08mpa;浓缩液的比重达到1.23后,放出浓缩液,转入球形浓缩罐,进行第二次浓缩至比重达到1.34,得提取物浓缩液。
4)干燥:提取物浓缩液装在不锈钢干燥盘内,装盘厚度3mm,放入真空干燥箱,在120℃下进行干燥,干燥后,磨粉,得树莓根茎叶提取物,封装,备用。
实施例2一种具有保健功能的树莓饮品
(一)配方:树莓根茎叶提取物5份,果糖15份、维生素C0.8份、水79份、高脂果胶0.2份。
(二)制备方法如下:
1)将上述原料混合均匀,用80目尼龙滤布进行过滤;
2)均质、脱气:20Kpa下均质5min后,再在40Kpa下均质5min;脱气后在常温、60-70Kpa进行真空脱气;
3)灭菌、包装:将步骤2所得的饮品在130℃高温灭菌8s后进行无菌灌装。采用超高温瞬时灭菌技术降低了营养物质损耗,与巴氏杀菌相比,还能降低芳香物质的挥发,保持水果原有的风味和芳香。
实施例3一种具有保健功能的树莓饮品
(一)配方:树莓根茎叶提取物3份、树莓果浓缩汁10份、果糖12.5份、维生素C0.8份、水73.5份、高脂果胶0.2份。
树莓果浓缩汁:可以采用市购的产品。也可以采用如下方法制得。
1)原料处理:选择新鲜、色泽鲜红、无霉烂的树莓果实;
2)热烫:热烫2min后,将树莓果实粉碎得果浆。热烫可以钝化果实中的酶类,防止褐变发生;
3)酶解:向果浆中加入果胶复合酶,加入量为每1000g果浆加入50U果胶复合酶。于45-50℃下,水解2.5-3小时。利用果胶复合酶酶解,可以降解果蔬细胞壁,增大果汁流动性,提高出汁率,改善压榨性能和降低粘度,提高分离能力。经试验果浆经酶解处理后,可使果汁得率提高10%,过滤速度提高4~60倍,同时使果汁澄清达到较佳状态;
4)粗虑:利用板框过滤机进行初步过滤,得树莓果汁;
5)澄清:树莓果汁用超滤膜进行超滤澄清。与传统澄清技术相比,利用膜技术澄清树莓果汁,果汁澄清度提高、褐变程度小,且总糖、总酸、Vc平均透过率很高;
6)浓缩:将树莓果汁于真空,温度70℃,压力-0.095Mpa下,减压浓缩,浓缩终点55-60°Brix,得树莓果浓缩汁。采用真空浓缩技术对树莓果汁进行浓缩。在减压条件下,使果汁中的水分在较低的条件下迅速蒸发。果汁受热低、时间短,既可保持果汁风味,亦可减少营养物质的损失。
(二)制备方法:同实施例2。
实施例4一种具有保健功能的树莓饮品
(一)配方:树莓根茎叶提取物3份、树莓果浓缩汁10份、果糖15份、维生素C0.8份、水69.5份、高脂果胶0.2份、枸杞汁2份、葡萄汁2份。
枸杞汁是将枸杞与3倍量的水于榨汁机中榨汁,过滤得到的滤液。
葡萄汁是将葡萄与1倍量的水于榨汁机中榨汁,过滤得到的滤液。
(二)制备方法:同实施例1。
试验例效果实验
1、抗疲劳试验
1)按表1配方制备产品
2)昆明种小鼠,SPF级,雌雄各半,体重18g-22g,共40只。将40只小鼠适应环境10d后随机分成A、B、C、D共4组,每组10只;每组分别喂食1、2、3、4号产品(3mL·kg-1·d-1),连续喂食30d。
3)负重游泳试验
室温为22-25℃,水温约为25-28℃,水池深约为30cm。小鼠尾部约挂有体重20%的重物。分别记录4组小鼠从入水到全部浸入水中的时间,小鼠20s内未浮出水面视为计时结束,此负重游泳时间被看做是定量客观评价抗疲劳程度的指标。试验结果如表2。
实验结果以小鼠在负载情况下的游泳时间为考察产品抗疲劳能力的检测指标。由表2可见,与正常对照组A相比,其他3组小鼠游泳的时间增加,且具有统计学显著性,说明树莓根茎叶提取物和树莓浓缩汁都有促使小鼠抗疲劳作用;且树莓根茎叶提取物比树莓浓缩汁效果强,两者共同作用比单独作用强。
Claims (3)
1.一种具有保健功能的树莓饮品,其特征在于由以下原料按重量份配比制成:
树莓根茎叶提取液3份、树莓果浓缩汁10份、果糖12.5份、维生素C0.8份、水73.5份、高脂果胶0.2份;
所述的树莓根茎叶提取物的制备方法如下:
1)浸提:将树莓根、茎和叶按质量比2:3:5同时投入提取罐中,加入树莓根茎叶总质量4倍的水,加热至沸腾后,在温度80℃下保持2h,将浸提液泵入平衡罐,待浸提液温度达到55℃左右后,泵入三效浓缩器;
2)浓缩:浸提液泵入三效浓缩器,进行浓缩;一效:蒸发温度为70-85℃,真空度为0.02-0.03mpa;二效蒸发温度为60-75℃,真空度为0.04-0.05mpa;三效蒸发温度为50-65℃,真空度为0.07-0.08mpa;浓缩液的比重达到1.23后,放出浓缩液,转入球形浓缩罐,进行二次浓缩至比重达到1.34,得提取物浓缩液;
3)干燥:提取物浓缩液于真空干燥箱120℃下进行干燥,制粉。
2.一种具有保健功能的树莓饮品,其特征在于由以下原料按重量份配比制成:
树莓根茎叶提取物3份、树莓果浓缩汁10份、果糖15份、维生素C0.8份、水69.5份、高脂果胶0.2份、枸杞汁2份、葡萄汁2份;所述的树莓果浓缩汁的制备方法如下:
1)原料处理:选择新鲜、色泽鲜红、无霉烂的树莓果实;
2)热烫:热烫2min后,将树莓果实粉碎得果浆;
3)酶解:向果浆中加入果胶复合酶,加入量为每1000g果浆加入50U果胶复合酶,于45-50℃下,水解2.5-3小时;
4)粗虑:利用板框过滤机进行初步过滤,得树莓果汁;
5)澄清:树莓果汁用超滤膜进行超滤澄清;
6)浓缩:将树莓果汁于真空,温度70℃,压力-0.095Mpa下,减压浓缩,浓缩终点55-60°Brix,得树莓果浓缩汁。
3.权利要求1或2所述的具有保健功能的树莓饮品的制备方法,其特征在于制备方法如下:
1)按权利要求1或2所述的原料配比,取原料,混合均匀,用80目尼龙滤布进行过滤;
2)均质、脱气:20Kpa下均质5min后,再在40Kpa下均质5min;脱气后在常温、60-70Kpa进行真空脱气;
3)灭菌、包装:将步骤2所得的饮品在130℃高温灭菌8s后进行无菌灌装。
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