CN103948134A - 一种牛蒡抗氧化饮料及其制备方法 - Google Patents
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Abstract
本发明涉及一种牛蒡抗氧化饮料及其制备方法,属于饮料加工技术领域;具体是以牛蒡干片为原料,将其粉碎成粉,并以水为提取剂水浴提取,以水提液对超氧阴离子、羟基自由基的清除率为考察指标,得到最佳水浴提取工艺条件为提取温度80℃、料液比1:60、提取时间160min;然后将牛蒡水浴水提液进行真空抽滤,以除去悬浮物和杂质;添加氯化钠、白砂糖、柠檬酸、乳酸、黄原胶进行调配,高压均质机均质,灌装、杀菌后即得成品;该方法操作简单,成本低廉,采用该方法加工的产品具有牛蒡的独特风味,口感清香纯正,而且具有较高的抗氧化活性。
Description
技术领域
本发明涉及一种饮料的制备方法,具体涉及一种牛蒡抗氧化饮料及其制备方法,属于饮料加工技术领域。
背景技术
牛蒡是一种菊科牛蒡属的二年生草本植物,也叫大力子、牛鞭菜,为药食两用植物,不仅可以提供丰富的蛋白质、碳水化合物等人体必须营养素,还能增强机体的免疫力和抵抗疾病的能力。牛蒡中富含水溶性膳食纤维、菊糖、齐墩果酸和熊果酸,这些营养物质具有降低血液中胆固醇的水平、清除人体内脂肪等作用。研究显示,牛蒡中含有的各种活性成分,可以对自由基起较好的清除作用。研究表明,生物体的衰老过程是机体的组织细胞不断产生的自由基积累结果,自由基可以引起DNA 损伤从而导致突变,诱发肿瘤形成。所以牛蒡产品的开发具有广阔的市场前景和社会效益。
我国牛蒡原料广泛充足,但加工利用程度很低,目前虽然已经开发出牛蒡菜、牛蒡罐头、牛蒡茶、牛蒡酒、牛蒡糊等系列产品,但是作为高营养和高产量的牛蒡蔬菜在饮料市场上却没有什么地位,形成严重的空缺,每年都有大量的牛蒡直接出口到韩国和日本,经济效益不高。目前国外发达国家的饮料消费趋势逐渐从酒精、碳酸合成饮料,向天然、保健、低糖的植物性饮料发展。我国的碳酸饮料市场消费也已走下坡,消费者转而追求健康、天然的饮品,植物提取物保健功能饮料必将是开发的热点。
结合其它具有保健作用的原料,把牛蒡开发成功能更加全面的保健饮料是牛蒡深加工研究的研究方向。董维广等(董维广, 戴鹏, 方川湘, 等. 野生牛蒡红枣复合饮料的加工工艺研究[J]. 中国林副特产, 2007(4): 25-26.)以牛蒡、红枣为原料研究复合牛蒡保健饮料,宋慧等(宋慧, 马利华, 陈学红, 等. 牛蒡凉茶的研制[J]. 食品工业科技, 2011, 32(10): 391-395.)以牛蒡为主要原料,以鱼腥草、夏枯草、桑叶、菊花、甘草、决明子、玫瑰花、茉莉花、金银花、甘草等为辅料研究保健凉茶。魏东等(魏东. 无花果、牛蒡乳酸菌发酵饮料的研制[J]. 食品研究与开发, 2006, 27(8): 94-97.)以无花果酱和牛蒡原汁为原料, 用保加利亚乳杆菌和嗜热链球菌为菌种, 开发乳酸菌发酵饮料,以芦荟、牛蒡为主要原料,研制芦荟汁牛蒡醋降血脂保健饮料,并对该饮料的降血脂功能进行研究,冷桂华等(冷桂华. 牛蒡银杏叶混合发酵饮料的工艺研究[J]. 中国酿造, 2008(17): 87-89.)以牛蒡根、银杏叶、大豆提取液和白砂糖制成的培养液接种酵母菌、醋酸菌和乳酸菌混合发酵成饮料。这些饮料风味独特,但是在对牛蒡原料的预处理过程中,直接切片,泡水或者浸提,其重要功能抗氧化活性成分不能被充分利用。
因此以牛蒡为原料,经过热水浸提,并优化水提工艺条件,将其抗氧化活性成分提取出来,使牛蒡水提液具有最理想的抗氧化功效,然后进行配方设计,研制出一种具备抗氧化功效的饮料符合市场发展的需要。在保证原料生产供应的稳定基础上,利用成本优势,牛蒡抗氧化饮料以牛蒡独特的风味和广阔的市场销售能获得更大的经济效益,同时可保证消费者获得真正的营养保健功效,在中国具有广阔的市场前景。
发明内容
本发明的目的是提供一种牛蒡抗氧化饮料及其制备方法,该方法操作简单,成本低廉,采用该方法加工的产品具有牛蒡的独特风味,口感清香纯正,而且具有较高的抗氧化活性。
为了解决上述问题,本发明所采用的技术方案是:
一种牛蒡抗氧化饮料的制备方法,包括如下步骤:
(1)原料粉碎:将市场购买的牛蒡干片粉碎成牛蒡粉;
(2)水提:称取一定量的牛蒡粉于三角瓶中,以水为提取剂水浴提取,对水浴提取液进行抗氧化能力测定,并以水浴提取液对超氧阴离子和羟基自由基的清除率为考察指标,采用单因素和正交试验优化最佳水浴提取工艺,使牛蒡水提液具有最理想的抗氧化功效,最佳工艺条件为提取温度80℃、料液比1:60、提取时间160min;
(3)真空抽滤:然后将牛蒡水提液进行真空抽滤,以除去悬浮物和杂质,得到浅黄色澄清透明的牛蒡提取液;
(4)调配:选用氯化钠、白砂糖、柠檬酸、乳酸、黄原胶对饮料的风味口感进行调配,得到饮料最佳调配质量百分数为乳酸0.1%-0.15%、柠檬酸0.1%-0.3%、氯化钠0.4%-0.8%、白砂糖6%-10%、黄原胶0.6%-1%;
(5)均质:然后将调配好的混合液用高压均质机均质,均质时压力为18-20MPa,
均质时间5~10min,使组织更匀均;
(6)灌装.杀菌:混合液倒入已杀菌的玻璃瓶中,排气封口,水浴95℃杀菌10-20min,循环水冷却至室温,成品。
本发明的有益效果是:
(1)采用水提法对牛蒡中抗氧化成分进行提取,得到最佳水浴提取工艺条件为提取温度80℃、料液比1:60、提取时间160min;在此条件下,牛蒡提取液对超氧阴离子和羟基自由基的清除率分别为18.84%%、36.87%,表现出较强的清除能力;
(2)牛蒡本身具有一定的特殊植物风味,一种土星味,在配方中添加了氯化钠, 咸味将土星味掩蔽使其风味更佳。添加乳酸使口感更爽滑舒适;
(3)本发明制备的牛蒡抗氧化饮料产品为淡黄色,具有牛蒡的特殊香气,味感适中,口感爽滑,酸甜适口;
(4)本发明将牛蒡的抗氧化功能和饮料功能二者相结合,既满足了各类人群对营养及保健的需求,又满足了人们在饮料口味上的消费欲望。此工艺保留了牛蒡特有的风味,而且产品质量好,成本低,易于保存,工艺简单,生产设备投资少,易于工业化生产。
具体实施方式
下面通过实施例对本发明做进一步详细说明,这些实施例仅用来说明本发明,并不限制本发明的范围。
实施例1
一种牛蒡抗氧化饮料的制备方法,包括如下步骤:
(1)原料粉碎:将市场购买的牛蒡干片粉碎成牛蒡粉;
(2)水提:称取一定量的牛蒡粉于三角瓶中,以水为提取剂水浴提取,对水浴提取液进行抗氧化能力测定,并以水浴提取液对超氧阴离子和羟基自由基的清除率为考察指标,采用单因素和正交试验优化最佳水浴提取工艺,使牛蒡水提液具有最理想的抗氧化功效,最佳工艺条件为提取温度80℃、料液比1:60、提取时间160min;
(3)真空抽滤:然后将牛蒡水提液进行真空抽滤,以除去悬浮物和杂质,得到浅黄色澄清透明的牛蒡提取液;
(4)调配:选用氯化钠、白砂糖、柠檬酸、乳酸、黄原胶对饮料的风味口感进行调配,得到饮料最佳调配参数为乳酸0.1%、柠檬酸0.3%、氯化钠0.4%、白砂糖6%、黄原胶0.6%;
(5)均质:然后将调配好的混合液用高压均质机均质,均质时压力为20MPa,均质时间5min,使组织更匀均;
(6)灌装.杀菌:混合液倒入已杀菌的玻璃瓶中,排气封口,水浴95℃杀菌15min,循环水冷却至室温,成品。
实施例2
一种牛蒡抗氧化饮料的制备方法,包括如下步骤:
(1)原料粉碎:将市场购买的牛蒡干片粉碎成牛蒡粉;
(2)水提:称取一定量的牛蒡粉于三角瓶中,以水为提取剂水浴提取,对水浴提取液进行抗氧化能力测定,并以水浴提取液对超氧阴离子和羟基自由基的清除率为考察指标,采用单因素和正交试验优化最佳水浴提取工艺,使牛蒡水提液具有最理想的抗氧化功效,最佳工艺条件为提取温度80℃、料液比1:60、提取时间160min;
(3)真空抽滤:然后将牛蒡水提液进行真空抽滤,以除去悬浮物和杂质,得到浅黄色澄清透明的牛蒡提取液;
(4)调配:选用氯化钠、白砂糖、柠檬酸、乳酸、黄原胶对饮料的风味口感进行调配,得到饮料最佳调配参数为乳酸0.15%、柠檬酸0.1%、氯化钠0.8%、白砂糖10%、黄原胶1%;
(5)均质:然后将调配好的混合液用高压均质机均质,均质时压力为18MPa,均
质时间10min,使组织更匀均;
(6)灌装.杀菌:混合液倒入已杀菌的玻璃瓶中,排气封口,水浴95℃杀菌20min,循环水冷却至室温,成品。
实施例3
一种牛蒡抗氧化饮料的制备方法,包括如下步骤:
(1)原料粉碎:将市场购买的牛蒡干片粉碎成牛蒡粉;
(2)水提:称取一定量的牛蒡粉于三角瓶中,以水为提取剂水浴提取,对水浴提取液进行抗氧化能力测定,并以水浴提取液对超氧阴离子和羟基自由基的清除率为考察指标,采用单因素和正交试验优化最佳水浴提取工艺,使牛蒡水提液具有最理想的抗氧化功效,最佳工艺条件为提取温度80℃、料液比1:60、提取时间160min;
(3)真空抽滤:然后将牛蒡水提液进行真空抽滤,以除去悬浮物和杂质,得到浅黄色澄清透明的牛蒡提取液;
(4)调配:选用氯化钠、白砂糖、柠檬酸、乳酸、黄原胶对饮料的风味口感进行调配,得到饮料最佳调配参数为乳酸0.12%、柠檬酸0.2%、氯化钠0.6%、白砂糖8%、黄原胶0.8%;
(5)均质:然后将调配好的混合液用高压均质机均质,均质时压力为19MPa,均
质时间8min,使组织更匀均;
(6)灌装.杀菌:混合液倒入已杀菌的玻璃瓶中,排气封口,水浴95℃杀菌10min,循环水冷却至室温,成品。
实施例4
一种牛蒡抗氧化饮料的制备方法,包括如下步骤:
(1)原料粉碎:将市场购买的牛蒡干片粉碎成牛蒡粉;
(2)水提:称取一定量的牛蒡粉于三角瓶中,以水为提取剂水浴提取,对水浴提取液进行抗氧化能力测定,并以水浴提取液对超氧阴离子和羟基自由基的清除率为考察指标,采用单因素和正交试验优化最佳水浴提取工艺,使牛蒡水提液具有最理想的抗氧化功效,最佳工艺条件为提取温度80℃、料液比1:60、提取时间160min;
(3)真空抽滤:然后将牛蒡水提液进行真空抽滤,以除去悬浮物和杂质,得到浅黄色澄清透明的牛蒡提取液;
(4)调配:选用氯化钠、白砂糖、柠檬酸、乳酸、黄原胶对饮料的风味口感进行调配,得到饮料最佳调配参数为乳酸0.1%、柠檬酸0.2%、氯化钠0.5%、白砂糖6%、黄原胶0.8%;
(5)均质:然后将调配好的混合液用高压均质机均质,均质时压力为19MPa,均
质时间7min,使组织更匀均;
(6)灌装.杀菌:混合液倒入已杀菌的玻璃瓶中,排气封口,水浴95℃杀菌20min,循环水冷却至室温,成品。
实施例5
一种牛蒡抗氧化饮料的制备方法,包括如下步骤:
(1)原料粉碎:将市场购买的牛蒡干片粉碎成牛蒡粉;
(2)水提:称取一定量的牛蒡粉于三角瓶中,以水为提取剂水浴提取,对水浴提取液进行抗氧化能力测定,并以水浴提取液对超氧阴离子和羟基自由基的清除率为考察指标,采用单因素和正交试验优化最佳水浴提取工艺,使牛蒡水提液具有最理想的抗氧化功效,最佳工艺条件为提取温度80℃、料液比1:60、提取时间160min;
(3)真空抽滤:然后将牛蒡水提液进行真空抽滤,以除去悬浮物和杂质,得到浅黄色澄清透明的牛蒡提取液;
(4)调配:选用氯化钠、白砂糖、柠檬酸、乳酸、黄原胶对饮料的风味口感进行调配,得到饮料最佳调配参数为乳酸0.13%、柠檬酸0.15%、氯化钠0.5%、白砂糖9%、黄原胶0.8%;
(5)均质:然后将调配好的混合液用高压均质机均质,均质时压力为18MPa,均
质时间10min,使组织更匀均;
(6)灌装.杀菌:混合液倒入已杀菌的玻璃瓶中,排气封口,水浴95℃杀菌15min,循环水冷却至室温,成品。
Claims (5)
1.一种牛蒡抗氧化饮料的制备方法,其特征在于:包括如下步骤:
(1)原料粉碎:将市场购买的牛蒡干片粉碎成牛蒡粉;
(2)水提:称取一定量的牛蒡粉于三角瓶中,以水为提取剂水浴提取,对水浴提取液进行抗氧化能力测定,并以水浴提取液对超氧阴离子和羟基自由基的清除率为考察指标,采用单因素和正交试验优化最佳水浴提取工艺,使牛蒡水提液具有最理想的抗氧化功效;
(3)真空抽滤:然后将牛蒡水提液进行真空抽滤,以除去悬浮物和杂质,得到浅黄色澄清透明的牛蒡提取液;
(4)调配:选用氯化钠、白砂糖、柠檬酸、乳酸、黄原胶对饮料的风味口感进行调配;
(5)均质:然后将调配好的混合液用高压均质机均质,均质时压力为8-20MPa,均质5~10min,使组织更匀均;
(6)灌装、杀菌:混合液倒入已杀菌的玻璃瓶中,排气封口,杀菌,循环水冷却至室温,即得成品。
2.根据权利要求1所述的一种牛蒡抗氧化饮料的制备方法,其特征在于:步骤(2)所述的最佳提取工艺条件为提取温度80℃、料液比1:60、提取时间160min。
3.根据权利要求1所述的一种牛蒡抗氧化饮料的制备方法,其特征在于:步骤(4) 所述的调配得到饮料最佳调配质量百分数为乳酸0.1%-0.15%、柠檬酸0.1%-0.3%、氯化钠0.4%-0.8%、白砂糖6%-10%、黄原胶0.6%-1%。
4.根据权利要求1所述的一种牛蒡抗氧化饮料的制备方法,其特征在于:步骤(6) 所述的杀菌是指水浴95℃杀菌10-20min。
5.一种用权利要求1所述的方法制备的牛蒡抗氧化饮料。
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