CN103892389A - 枸杞植物功能饮料 - Google Patents
枸杞植物功能饮料 Download PDFInfo
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- CN103892389A CN103892389A CN201410104879.4A CN201410104879A CN103892389A CN 103892389 A CN103892389 A CN 103892389A CN 201410104879 A CN201410104879 A CN 201410104879A CN 103892389 A CN103892389 A CN 103892389A
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Abstract
枸杞植物功能饮料，一种以枸杞为主要原料，配以水、白砂糖、羧甲基纤维素钠、黄原胶、琼脂、柠檬酸、柠檬酸钠、D-抗坏血酸钠、乙基麦芽酚、食用枸杞香精的新型植物功能饮料；通过枸杞制浆、混合、巴氏杀菌、乳化、高温瞬时杀菌、高压匀质、热灌装、冷却，成为成品；能够提供水、糖、蛋白质、维生素、多种矿物质、氨基酸、枸杞酸；有非特异性免疫作用、降低血糖作用、保护肝脏及抗脂肪肝作用，对造血功能有促进作用，能润肺生津、止咳、和中益肺、舒缓肝气、滋阴、调味、除口臭、解盐卤毒，有增强食欲、促进钙、磷物质的消化吸收作用；特点是：原料取自天然或由天然植物中提取；口感好，能增进食欲；营养丰富，功能性强。
Description
技术领域
枸杞植物功能饮料，一种新型功能饮料饮料，具体涉及以枸杞为主要原料的一种饮料。
背景技术
人们在大量运动之后，有必要通过饮用运动型饮料去补充营养，因此功能饮料不仅能补充水分，还能提供维生素、矿物质、微量元素等一些必要的营养成分；还有很多孩子平时不愿吃水果，体内缺乏维生素、矿物质等一些必要的营养成分，也想要适当补充饮用一些功能饮料很有必要。
功能性饮料是通过调整饮料中天然营养素成分和含量比例，以适应某些特殊人群营养需要的饮品，包括运动饮料、营养素饮料和其他特殊用途饮料三大类。功能饮料其实是对人体具有某种保健作用、能调节人体生理功能的产品。按照我国有关的食品法律法规，凡是保健饮料必须具有免疫调节、抗疲劳、耐缺氧、减肥、促进消化、调节血脂、抗氧化、改善视力等27种功能中的一种。市场上出现的功能饮料主要是以运动型饮料为主，由于这些运动饮料更加符合青少年有活力的特征，得到了这个群体的认可。而市场的一些所谓“功能饮料”，只不过在纯净水里添加那几毫克微量元素、化工产品，对功能饮料进行炒作，大大超出了饮料的功能，有的甚至把功能饮料夸大其词地说成了保健品、“神水”，实在有拔高产品功效、误导消费者之嫌。
河南麒丰饮品股份有限公司，为广大人民群众尤其是青少年健康着想，研究出一种以天然枸杞、白砂糖以及其它一些从天然植物原料中提取的物质为主要原料的新型综合性功能饮料。
发明内容
枸杞植物功能饮料，一种以枸杞为主要原料，配以水、白砂糖、羧甲基纤维素钠、黄原胶、琼脂、柠檬酸、柠檬酸钠、D-抗坏血酸钠、乙基麦芽酚、食用枸杞香精的新型植物功能饮料。
解决本发明的就技术方案是：以水、枸杞、白砂糖、羧甲基纤维素钠、黄原胶、琼脂、柠檬酸、柠檬酸钠、D-抗坏血酸钠、乙基麦芽酚、食用枸杞香精为原料，经过清洗、打浆、过滤、调配、均质、杀菌等程序而成。
本发明所用原料的具体配方是：水88.036％、枸杞3％、白砂糖8％、羧甲基纤维素钠0.08％、黄原胶0.1％、琼脂0.06％、柠檬酸0.14％、柠檬酸钠0.04％、D-抗坏血酸钠0.04％、乙基麦芽酚0.004％、食用枸杞香精0.05％。
原料分析：本发明所用枸杞，是指枸杞果实，中药称枸杞子，性味甘平，有滋肝补肾、益精明目的作用。它含人体所需要的多种营养成分，因此作为滋补药畅销国内外。果实中含甜菜碱约0.1％；分析干燥的果实中含钙107毫克／克、铁10.1毫克／克、磷208毫克／克；优质品果实中含水少于13％，脂类8.72％、还原糖34.83％、总糖37.95％；含维生素A277.06IU／克、维生素C23.1％，硫胺素0.23毫克％，核黄素0.33毫克％，菸酸1.7毫克％，尚含多种氨基酸：亮氨酸，异亮氨酸、苯丙氨酸、缬氨酸、酪氨酸，脯氨酸、丙氨酸、甘氨酸、赖氨酸和谷氯酸，还发现有枸杞胺和三甲甘氨酸。从果实中还分离出β一谷甾醇、羊毛脂固醇和薯蓣皂甙元。果皮中含酸浆红素和玉蜀黍黄素。上述成分具有增强非特异性免疫作用、降低血糖作用、保护肝脏及抗脂肪肝作用，对造血功能有促进作用，可使白细胞数增多，能引起血压降低、心脏抑制、呼吸和肠平滑肌兴奋，因而作为功能饮料的主要原料。
水，是构成人体组织的重要作用。人体内的水液统称为体液，它集中分布在细胞内、组织间和各种管道中，是构成细胞、组织液、血浆等的重要物质。水具有补充营养和参与机体各种代谢的作用。在饮用水中，含有许多丰富的矿物质，如钙、镁、铁、铜、铬、锰等元素，这些元素含量适当则对人体健康有益。同时，水还可以帮助机体消化食物、吸收营养、排除废物、参与调节体内酸碱平衡和体温，并在各器官之间起润滑作用。水还有运输的媒介作用。水作为体内一切化学反应的媒介，是各种营养素和物质运输的介质。
羧甲基纤维素钠、黄原胶、琼脂为本发明中的稳定剂。
羧甲基纤维素钠为纤维素羧甲基醚的钠盐，属阴离子型纤维素醚，为白色或乳白色纤维状粉末或颗粒，无臭、无味，具吸湿性，易于分散在水中成澄明胶状液，属于天然纤维素改性用途很广，具有粘合、增稠、增强、乳化、保水、悬浮等作用。FAO和WHO已批准将纯CMC用于食品，是良好的乳化稳定剂、增稠剂，而且具有优异的冻结、熔化稳定性，并能提高产品的风味，延长贮藏时间。广泛用于制造豆奶、冰淇淋、雪糕、果冻、饮料、罐头，安全可靠，其用量不受国家食品卫生标准ADI限制。
黄原胶，主要成分：D-葡萄糖D-甘露糖D-葡萄糖醛酸，黄单胞多糖，是一种生物合成胶，呈类白或淡黄色粉末状，是以淀粉为主要原料，由微生物黄单孢杆菌在特定的培养基、PH、通氧量及温度条件下经纯种发酵，再经提炼、干燥、研磨而制成的高分子多糖聚合物。可以溶于冷水和热水中，具有高粘度，高耐酸、碱、盐特性、高耐热稳定性、悬浮性、触变性等，常被用作增稠剂、乳化剂、悬浮剂、稳定剂，具有广阔的市场前景，广泛应用于广泛应用于食品、医药、精细化工、农业、石油钻采等领域。黄原胶无味、无臭、适用安全性强。美国食品与药物管理局于1969年批准黄原胶用于食品中，1983年联合国粮农组织批准黄原胶作为世界内使用的食品添加剂，且对其添加量不做限制。我国技术监督局1992年批准颁布了食品添加剂黄原胶国家标准，于1993年8月1日开始实施。
琼脂，是由石花菜或江篱(属红藻)经加热至溶化后，加以冷却凝固而成的海藻精华；含有丰富的膳食纤维(含量为80.9％)，蛋白质含量高，热量低，具有排毒养颜、泻火、润肠、降血压、降血糖和防癌作用，被联合国粮农组织确认为21世纪健康食品；琼脂是由海藻中提取的多糖体，是目前世界上用途最广泛的海藻胶之一。它在食品工业、医药工业、日用化工、生物工程等许多方面有着广泛的应用，琼脂用于食品中能明显改变食品的品质，提高食品的档次。其特点：具有凝固性，稳定性，能与一些物质形成络合物等物理化学性质，可用作增稠剂，凝固剂，悬浮剂，乳化剂，保鲜剂和稳定剂。
白砂糖，糖是人体主要营养来源之一，人体的消耗要以糖氧化后产生的热能来维持，人体活动所需的能量大约有70％是靠糖供给的。白糖直接由甜菜或甘蔗糖汁提炼而成。白砂糖富含葡萄糖和果糖，还含有多种氨基酸、钙、磷、铁和维生素B等成分；白砂糖是食糖中质量最好的一种；食用白糖有助于提高机体对钙的吸收；中医认为：白砂糖味甘、性平，归脾、肺经；有润肺生津、止咳、和中益肺、舒缓肝气、滋阴、调味、除口臭、解盐卤毒之功效。
柠檬酸，天然的柠檬酸存在于水果中，如柠檬、柑橘等。人工合成的柠檬酸是用砂糖、糖蜜、淀粉、葡萄等含糖物质发酵而制得的，可分为无水和水合物两种。纯品柠檬酸为无色透明结晶或白色粉末，无臭，有一种诱人的酸味。用做调味剂具有很强的杀菌作用，对食品卫生很有好处，再加上柠檬的清香气味，人们历来喜欢用其制作凉菜，不仅美味爽口，也能增进食欲。用于食品加工柠檬酸常常作为酸化剂、pH缓冲剂来防腐，同时改善食品的感官性状，增强食欲和促进体内钙、磷物质的消化吸收。
柠檬酸钠，是柠檬酸的钠盐，水解后生成起主要作用的柠檬酸。柠檬酸钠是重要的食品添加剂，广泛用于食品工业，可调节食品酸度，增强食品口感。在我国允许果酱、饮料、罐头、调味料和糖果等使用，国家标准没有明确规定使用限量。柠檬酸可改善食品的风味，促进食欲，而且当pH值小于5.5的时候，大部分腐败细菌可被抑制，添加柠檬酸降低食品的pH，可以抑制腐败微生物的繁殖，延长保质期。
D-异抗坏血酸钠，又名赤藻糖酸钠，是一种新型生物型食品抗氧、防腐保鲜助色剂。能防止腌制品中致癌物质-亚硝胺的形成，根除食品饮料的变色、异味和混浊等不良现象。广泛用于肉类、鱼类、蔬菜、水果、酒类、饮料及罐头食品的防腐保鲜助色。主要以大米为主要原料，采用微生物发酵生产获得产品。按国家GB8273-87标准生产。是一种绿色、高效抗氧化剂。D-异抗坏血酸钠为食品行业中重要的抗氧保鲜剂，可保持食品的色泽，自然风味，延长保质期，且无任何毒副作用，在食品行业中，他们主要用于肉制品、水果、蔬菜、罐头、果酱、啤酒、汽水、果茶、果汁、葡萄酒等。异抗坏血酸钠的抗氧化能力远远超过维生素C钠，无强化维生素C的作用，但不会阻碍人体对抗坏血酸的吸收和运用。人体撮取异抗坏血酸钠，在体内可转变成维生素C。
乙基麦芽酚，是一种安全无毒、用途广、效果好、用量度少的理想食品添加剂，是烟草、食品、饮料、肉制品、海鲜、香精、果酒、日用化妆品等良好的香味添效剂，对食品的香味改善和增强具有显著效果，对甜食起着增甜作用，具有抗菌、防腐性能，能延长食物储存期。
食用枸杞香精，水溶性香料，优质枸杞子，具有鲜明的原天然植物药材芳香，无焦味，广泛用于食品、饮料、糖果、烟酒、医药卫生、保健品等，可保持饮料中枸杞香味。
上述原料中的羧甲基纤维素钠、黄原胶、琼脂为稳定剂；上述各原料经过加工、净化、过滤、杀菌，制成新型功能饮料，能够提供水、糖、蛋白质、维生素、多种矿物质、氨基酸、枸杞酸；有非特异性免疫作用、降低血糖作用、保护肝脏及抗脂肪肝作用，对造血功能有促进作用，能润肺生津、止咳、和中益肺、舒缓肝气、滋阴、调味、除口臭、解盐卤毒，有增强食欲、促进钙、磷物质的消化吸收作用。
本发明制备步骤如下：
1、按所述配比称取上述各种原料，备用。
2、枸杞制浆。将枸杞与水以1∶5的比例准备，加入到蒸煮锅内，加热，煮沸5-15分钟，用打浆机打浆；用200目过滤器过滤，得枸杞浆，备用。
3、将白砂糖、羧甲基纤维素钠、黄原胶、琼脂、D-抗坏血酸钠、乙基麦芽酚按配方比例称取，加入到高速乳化罐中，搅拌均匀，用61.1～65.6℃的热水融化30分钟，然后进行巴氏杀菌；与枸杞浆混合，搅拌10分钟。
4、将柠檬酸、柠檬酸钠按配方比例称取，加入到溶酸罐中溶解为酸液；然后以喷淋方式加入到上述枸杞浆混合液中，搅拌，加入D-抗坏血酸钠、乙基麦芽酚，继续搅拌10-20分钟，加水定容。
5、定容后，搅拌5-10分钟，进行固形物含量、酸度测试，要求固形物含量5-10％，酸度30-34°T，加入食用枸杞香精，继续搅拌10分钟。
6、将上段所述混合物进行高压均质，温度50～60℃，压力18MPa；然后进行121℃、15s的高温杀菌。出料温度高于80℃，进行热灌装，自动灌装封口，然后冷却、检验包装为成品；入库。
本发明的特点是：原料取自天然或由天然植物中提取；口感好，能增进食欲；营养丰富，功能型强。
具体实施方式
实施例：以制成品1000罐每罐350g为例，备料：水308126g、宁夏枸杞10500g、白砂糖28000g、羧甲基纤维素钠280g、黄原胶350g、琼脂210g、柠檬酸490g、柠檬酸钠140g、D-抗坏血酸钠140g、乙基麦芽酚14g、食用枸杞香精175g，按照本发明所述工艺，经过选料-清洗-打浆-过滤-调配-均质-杀菌-灌装-封口-冷却-成品，即为本发明产品。
Claims (3)
1.枸杞植物功能饮料，一种新型功能饮料饮料，具体涉及以枸杞为主要原料的一种饮料，其特征是：组成原料是枸杞、水、白砂糖、羧甲基纤维素钠、黄原胶、琼脂、柠檬酸、柠檬酸钠、D-抗坏血酸钠、乙基麦芽酚、食用枸杞香精。
2.根据上述权利要求1所述的一种新型功能饮料饮料，其特征是：原料的具体配方是：水88.036％、枸杞3％、白砂糖8％、羧甲基纤维素钠0.08％、黄原胶0.1％、琼脂0.06％、柠檬酸0.14％、柠檬酸钠0.04％、D-抗坏血酸钠0.04％、乙基麦芽酚0.004％、食用枸杞香精0.05％。
3.根据上述权利要求1所述的一种新型功能饮料饮料，其特征是：本发明制备步骤如下：（1），按比例称取上述各种原料，备用；（2）、枸杞制浆，将枸杞与水以1∶5的比例准备，加入到蒸煮锅内，加热，煮沸5-15分钟，用打浆机打浆；用200目过滤器过滤，得枸杞浆，备用；（3）、将白砂糖、羧甲基纤维素钠、黄原胶、琼脂、D-抗坏血酸钠、乙基麦芽酚按配方比例称取，加入到高速乳化罐中，搅拌均匀，用61.1～65.6℃的热水融化30分钟，然后进行巴氏杀菌；与枸杞浆混合，搅拌10分钟；（4）、将柠檬酸、柠檬酸钠按配方比例称取，加入到溶酸罐中溶解为酸液；然后以喷淋方式加入到上述枸杞浆混合液中，搅拌，加入D-抗坏血酸钠、乙基麦芽酚，继续搅拌10-20分钟，加水定容；（5）、定容后，搅拌5-10分钟，进行固形物含量、酸度测试，要求固形物含量5-10％，酸度30-34°T,加入食用枸杞香精，继续搅拌10分钟；（6）、将上段所述混合物进行高压均质，温度50～60℃，压力18MPa；然后进行121℃、15s的高温杀菌。出料温度高于80℃，进行热灌装，自动灌装封口，然后冷却、检验包装为成品；入库。
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| CN106387552A (zh) * | 2016-09-18 | 2017-02-15 | 天津北洋百川生物技术有限公司 | 一种青稞苗苗枸杞饮料的制备方法 |
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