CN103960729A - 低糖黑蒜花卉饮料及制备方法 - Google Patents
低糖黑蒜花卉饮料及制备方法 Download PDFInfo
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- CN103960729A CN103960729A CN201410210520.5A CN201410210520A CN103960729A CN 103960729 A CN103960729 A CN 103960729A CN 201410210520 A CN201410210520 A CN 201410210520A CN 103960729 A CN103960729 A CN 103960729A
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- black garlic
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- chrysanthemum
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Abstract
本发明公开了一种低糖黑蒜花卉饮料及制备方法，原料组成为：黑蒜提取液、金银花提取液、牡丹花雄蕊提取液、玫瑰花提取液、菊花提取液、玛卡提取液、蜂蜜、白米醋、麦芽糊精、木糖醇、苹果酸、柠檬酸、β-环糊精、羧甲基纤维素钠和三聚磷酸钠。工艺步骤包括：水提液的制备、原料调配、匀质处理、过滤、罐装和灭菌处理。该饮料营养丰富、低糖低热，具有较好的保健效果。制备方法工序简单，操作简便。
Description
技术领域
本发明涉及一种低糖黑蒜花卉饮料及制备方法。
背景技术
目前，市场上销售的饮料大多为果汁类饮料和碳酸饮料。碳酸饮料是一种被充入二氧化碳气体的软饮料，也就是我们生活中常说的汽水。长期饮用碳酸饮料非常容易引起肥胖和糖尿病；碳酸饮料中的磷酸会潜移默化地影响人体骨骼，导致骨质疏松等；碳酸饮料影响人体对钙离子的吸收，长期饮用易导致缺钙，对正处在成长发育期的少年儿童来说影响巨大。而果汁类饮料大都较为单一，对人体的保健作用不明显。随着人们对健康、安全及营养等要求的日益提高，目前越来越青睐于植物复合功能饮料的研究。本发明就在开发完成黑蒜生产工艺的基础上，利用黑蒜抗氧化能力的大幅度提高以及其他各种药食两用花卉等资源的功能进行复合，以便于开发出具有更加全面补充营养成分，增强抗氧化能力及免疫能力的保健功能植物复合饮料。
发明内容
本发明的一个目的是提供一种低糖黑蒜花卉饮料。
为了实现上述发明目的，本发明所提供的低糖黑蒜花卉饮料的原料组成按重量份计包括：黑蒜提取液 5-10份；金银花提取液 5-8份；牡丹花雄蕊提取液 10-20份；玫瑰花提取液 5-10份；菊花提取液3-5份；玛卡提取液2-5份；蜂蜜2-5份；白米醋 0.8-1份；麦芽糊精3份；木糖醇0.75-1份；苹果酸0.02-0.05份；柠檬酸0.01-0.03份；β-环糊精0.02-0.03份；羧甲基纤维素钠0.05-0.25份；三聚磷酸钠0.1-0.20份。
本发明的另一个目的是提供生物发酵保健饮品的制备方法。
为了实现上述方法而采取的步骤如下：
（1）将黑蒜、金银花、牡丹花雄蕊、玫瑰花、菊花和玛卡分别浸于水中，在55 ℃-85 ℃温度条件下浸泡3-8 h，从而制得上述各原料的提取液；
（2）按配比，将黑蒜、金银花、牡丹花雄蕊、玫瑰花、菊花和玛卡的提取液以及蜂蜜、白米醋 、麦芽糊精、木糖醇、苹果酸、柠檬酸、β-环糊精、羧甲基纤维素钠和三聚磷酸钠相混合，在65-80 ℃温度条件下搅拌30-50 min，制得调配料液；
（3）将上述调配料液在压力20 MPa-40 Mpa和温度70-80 ℃条件下，进行匀质处理，匀质处理完毕后制得匀质料液；
（4）利用孔径为100目-200目的滤袋，在0.1 MPa-0.3 MPa的压力条件下对上述匀质料液进行过滤，得滤液；
（5）在75-85℃温度条件下对上述滤液进行灌装，接着将罐装后的滤液在122-125 ℃温度条件下杀菌处理25-45 min；杀菌处理完成后便制得低糖黑蒜花卉饮料。
所述黑蒜、金银花、牡丹花雄蕊、玫瑰花、菊花和玛卡的质量（克）与水的体积（毫升）比分别为：黑蒜︰水=1︰20-40；金银花︰水=1︰15-30；牡丹花雄蕊︰水=1︰10-20；玫瑰花︰水=1︰10-20；菊花︰水=1: 20-40；玛卡︰水=1︰25-40。
为了充分利用原料，按步骤（1）所述方法将黑蒜、金银花、牡丹花雄蕊、玫瑰花、菊花和玛卡各提取三次，三次的提取液合并后使用。
本发明所述方法的步骤（2）可以在配料罐中进行，步骤（3）中匀质处理可通过匀质机进行，步骤（4）中的过滤可通过滤袋式过滤机进行，上述设备均为现有产品，其结构和使用方式为本领域技术人员所熟知，在此不再赘述。
本发明中所述的原料，其各自具有的功效和作用如下所述。
黑蒜即发酵黑蒜，也叫黑大蒜、黑蒜头，是用新鲜的大蒜经高温高长时间发酵而来。因为成品的蒜瓣呈现出黑色，所以被称作黑蒜。经发酵而成的黑蒜具有多种功效成分，其抗氧化抗酸化的能力比大蒜高数十倍。黑大蒜不仅去除了大蒜的异味，且带有甜味、口感好，无需再经处理即可直接食用。黑蒜具有极高的营养价值，主要营养成分有氨基酸、肽类、蛋白质酶类、苷类、维生素、脂肪、无机物、碳水化合物及含硫化合物等。与普通大蒜相比，水分、脂肪含量显著降低，钾、镁、钠、钙、铁、锌等与人体生命活动有关的微量元素含量明显增加。在发酵过程中，生大蒜的蛋白质转化成人体每天所必需的18种氨基酸，促进了人体的吸收利用。黑蒜中含有的这些有效成分，使其具有以下生物学效应：抗氧化、抗酸化、杀菌消炎、抗衰老、防癌抗癌、保肝护肝、治疗高血压和心脑血管疾病、调节血糖水平、增强免疫功能等。
金银花含有绿原酸、木犀草素苷等，药理活性成分，对溶血性链球菌、金黄葡萄球菌等多种致病菌及上呼吸道感染致病病毒等有较强的抑制力，另外还可增强免疫力、护肝、抗肿瘤、消炎、解热、止血（凝血）、抑制肠道吸收胆固醇等作用。
牡丹花雄蕊一方面具有沁人心脾的香气，同时具有降低血脂、预防和辅助治疗心脑血管疾病等功效而备受人们关注，其对胃肠功能紊乱、便秘有积极的辅助治疗作用，对前列腺炎 、前列腺肥大有辅助治疗和恢复作用。
玫瑰入药，其花荫干，有行气、活血、收敛作用，果实中维生素C含量很高，是提取天然维生素C的原料。玫瑰透发清凉，清热泄火，对心火，皮肤病都有很好的作用。利气，行血，治风痹，散疲止痛。玫瑰花及全株都有收敛性，可用于妇女月经过多，赤白带下以及肠炎，下痢，肠红半截出血等。理气解郁，和血散瘀。主治肝胃气痛，新久风痹，血咯血，月经不调，赤白带下，痢疾，乳痈，肿毒。
菊花中含有挥发油、菊甙、腺嘌呤、氨基酸、胆碱、水苏碱、小蘖碱、黄酮类、菊色素、维生素，微量元素等物质，可抗病原体，增强毛细血管抵抗力；其中的类黄酮物质已经被证明对自由基有很强的清除作用，而且在抗氧化，防衰老等方面卓有成效。从营养学角度分析，植物的精华在于花果。菊花花瓣中含有17种氨基酸，其中谷氨酸、天冬氨酸、脯氨酸等含量较高。此外，还富含维生素及铁、锌、铜、硒等微量元素，因而具有一般蔬果无法比拟的作用。
玛卡功效一为能抗疲劳，恢复人体精力，能快速补充体力，缓解压力，提高睡眠质量。现代人生活压力大，家庭负担重，长期透支身体精力等，使人体长时间处于超负荷，导致各种症状，大都是亚健康状态。而玛卡具有55种人体必需营养物质，长期食用玛卡能有效补充缺少的营养物质，全面调节营养平衡，提高免疫力，强健身体，远离亚健康；功效二为增加精子质量，改善阳痿，补充精气，促进受孕。由于环境污染，男性抽烟喝酒，不合理的饮食和熬夜，导致精子质量差，甚至影响生育能力。玛卡是纯天然的草本植物，无副作用，玛卡所含的营养成分能够有效的提高精子质量和数量，让精子有活性，长时间使用很大程度上能提高生育能力。功效三为调节荷尔蒙分泌，提高性欲，提高生活质量。性欲和荷尔蒙分泌有这直接的关系，如果荷尔蒙分泌紊乱就会导致性欲低下，长时间如此，会导致性功能障碍等一系列问题。玛卡中的成分玛卡所含的玛卡烯和玛卡酰胺能调节荷尔蒙的正常分泌，长时间食用，能提高男性性欲和性功能。
蜂蜜能改善血液的成分，促进心脑和血管功能，因此经常服用于心血管病人很有好处；对肝脏有保护作用，能促使肝细胞再生，对脂肪肝的形成有一定的抑制作用；食用蜂蜜能迅速补充体力，消除疲劳，增强对疾病的抵抗力；蜂蜜还有杀菌的作用，经常食用蜜糖，不仅对牙齿无妨碍，还能在口腔内起到杀菌消毒的作用；蜂蜜能治疗中度的皮肤伤害，特别是烫伤，将蜂蜜作为皮肤伤口敷料时，细菌无法生长；失眠的人在每天睡觉前口服1汤匙蜜糖(加入1杯温开水内)，可以帮助尽快进入梦乡；蜂蜜还可以润肠通便等。
白米醋具有：1、消除疲劳：丰富的有机酸能促进糖类代谢，分解体内疲劳物质，消除人的倦怠感。2、平衡血液酸碱度：醋是酸性食品，在摄取过多的鱼、肉、精白米、面包等食物后，喝点醋能起到助消化的作用，并维持体液的酸碱平衡。3、帮助消化：醋含有挥发性物质及氨基酸等，能刺激大脑神经中枢，使消化器官分泌大量消化液，增强消化功能。4、预防衰老：醋能抑制和降低人体衰老过程中过氧化脂质的形成，减少老年斑的产生。5、扩张血管：醋能降低血压，防止心血管疾病，也能降低尿糖含量，预防糖尿病。6、增强肾功能：醋能利尿，预防便秘，防治肾结石、胆结石、膀胱结石等疾病。7、增强肝脏功能：醋中所含的醋酸、氨基酸、乳酸等丰富的营养物质能提高肝功能。8、提高肠胃的杀菌力：醋有很强的杀菌效果，能杀死葡萄球菌、大肠杆菌等。9、美容护肤：醋中所含的醋酸、乳酸、氨基酸等能促进血液循环，使人皮肤光滑。10、预防肥胖：醋中的氨基酸可消耗体内过多的脂肪，减肥效果不错。
麦芽糊精是由淀粉经低度水解、净化、喷雾干燥制成，不含游离淀粉的淀粉衍生物。英文简称为MD， 具有粘性大、增稠性强、溶解性好、速溶性佳、载体性好、发酵小、吸潮性低、无异味、甜度低，人体易于消化吸收、低热、低脂肪等特点，是食品工业中最理想的基础原料之一。在此饮料中主要起到稳定和澄清净化功能。
木糖醇做糖尿病人的甜味剂、营养补充剂和辅助治疗剂：木糖醇是人体糖类代谢的中间体，在体内缺少胰岛素影响糖代谢情况下，无须胰岛素促进，木糖醇也能透过细胞膜，被组织吸收利用，促进肝糖元合成，供细胞以营养和能量，且不会引起血糖值升高，消除糖尿病人服用后的三多症状（多食、多饮、多尿），是最适合糖尿病患者食用的营养性的食糖代替品。改善肝功能：木糖醇能促进肝糖元合成，血糖不会上升，对肝病患者有改善肝功能和抗脂肪肝的作用，治疗乙型迁延性肝炎，乙型慢性肝炎及肝硬化有明显疗效，是肝炎并发症病人的理想辅助药物。防龋齿功能：木糖醇的防龋齿特性在所有的甜味剂中效果最好，首先是木糖醇不能被口腔中产生龋齿的细菌发酵利用，抑制链球菌生长及酸的产生；其次在咀嚼木糖醇时，能促进唾液分泌，唾液多了既可以冲洗口腔、牙齿中的细菌，也可以增大唾液和龋齿斑点处碱性氨基酸及氨浓度，同时减缓口腔内PH值下降，伤害牙齿的酸性物质被中和稀释，抑制了细菌在牙齿表面的吸附，从而减少了牙齿的酸蚀，防止龋齿和减少牙斑的产生，巩固牙齿。减肥功能：木糖醇为人体提供能量，合成糖元，减少脂肪和肝组织中的蛋白质的消耗，使肝脏受到保护和修复，减少人体内有害酮体的产生，不会因食用而为发胖忧虑。可广泛用于食品、医药、轻工等领域。 木糖醇与普通的白砂糖相比，具有热量低的优势——每克木糖醇仅含有2.4卡路里热量，比其他大多数碳水化合物的热量少40%，因而木糖醇可被应用于各种减肥食品中，作为高热量白糖的代用品。
苹果酸、柠檬酸是作为饮料的酸度调节剂使用，使之具有良好的甜酸比。
β-环糊精、羧甲基纤维素钠、三聚磷酸钠是作为稳定剂和增稠剂来使用，在国家允许的用量范围内使用，对人体不会造成影响。
本发明所提供的制备方法，工艺简单，易于操作，可有效降低产品的成本和提高产品的品质。
综上所述，本发明的优点在于：利用低能量的木糖醇代替白砂糖等开发低糖或无糖饮料，有利于糖尿病人或高血糖患者饮用；同时复合了黑蒜的高抗氧化能力；牡丹花、玫瑰花、菊花等内在的香气风味和黄酮类物质；玛卡等的增加抵抗力、提能、调节荷尔蒙分泌等功能，使开发出的植物复合功能饮料具有风味独特优良、营养价值丰富并热量很低的优势。
本法明所用原料中的黒蒜，为市售产品，其发酵工艺分前期发酵、中期发酵和后期发酵三个阶段。（1）前期发酵：将新鲜大蒜置于温度80-90℃条件20-24h，然后调温至50-70℃干燥处理80-96 h，之后再在60-70℃温度条件下发酵7-10天，前期发酵的湿度条件为相对湿度80%-90%；（2）中期发酵：将前期发酵完成大蒜在温度45-55℃条件下进行20-30天的发酵，中期发酵的湿度条件为相对湿度80%-90%；（3）后期发酵：在常温下，让大蒜慢慢发酵5-8天，发酵期间保持良好的通风，后期发酵的湿度条件为相对湿度60-70%，发酵完成后即制得黒蒜。
具体实施方式
以下通过实施例来对本发明的实现方式做详细说明，这些实施例仅用来说明本发明的实现方式，并不是对本发明保护范围的限制。
实施例1
1.原料配比
制成低糖黑蒜花卉饮料的原料组成按重量份计为：黑蒜提取液 5份；金银花提取液 5份；牡丹花雄蕊提取液 10份；玫瑰花提取液 5份；菊花提取液3份；玛卡提取液2份；蜂蜜2份；白米醋 0.8份；麦芽糊精3份；木糖醇0.75份；苹果酸0.02份；柠檬酸0.01份；β-环糊精0.02份；羧甲基纤维素钠0.05份；三聚磷酸钠0.1份。
2.制备工艺
（1）将黑蒜、金银花、牡丹花雄蕊、玫瑰花、菊花和玛卡分别浸于水中，在55 ℃温度条件下浸泡8 h，浸泡完成后收取浸液，从而制得上述各原料的提取液；按原料质量和水的体积比（克/毫升）计，黑蒜︰水=1︰20；金银花︰水=1︰15；牡丹花雄蕊︰水=1︰10；玫瑰花︰水=1︰10；菊花︰水=1: 20；玛卡︰水=1︰25。按上述方法将各原料各提取三次，三次的提取液合并后使用。
（2）按上述原料配比，将黑蒜提取液、金银花提取液 、牡丹花雄蕊提取液、玫瑰花提取液、菊花提取液、玛卡提取液、蜂蜜、白米醋、麦芽糊精、木糖醇、苹果酸、柠檬酸、β-环糊精、羧甲基纤维素钠和三聚磷酸钠相混合，在65℃温度条件下，搅拌50 min，制得调配料液；
（3）将上述调配料液在压力20Mpa和温度70℃条件下，进行匀质处理1.5小时，匀质处理完毕后制得匀质料液；
（4）利用孔径为100目的滤袋，在0.1MPa的压力条件下对上述匀质料液进行过滤，得滤液；
（5）在75℃温度条件下对上述滤液进行灌装，接着将罐装后的滤液在122℃温度条件下杀菌处理45min，杀菌处理完成后便制得低糖黑蒜花卉饮料。
实施例2
1.原料配比
制成低糖黑蒜花卉饮料的原料组成按重量份计为：黑蒜提取液8份；金银花提取液 6份；牡丹花雄蕊提取液 15份；玫瑰花提取液 7份；菊花提取液4份；玛卡提取液3份；蜂蜜4份；白米醋 0.9份；麦芽糊精3份；木糖醇0.9份；苹果酸0.035份；柠檬酸0.02份；β-环糊精0.025份；羧甲基纤维素钠0.15份；三聚磷酸钠0.15份。
2.制备工艺
（1）将黑蒜、金银花、牡丹花雄蕊、玫瑰花、菊花和玛卡分别浸于水中，在70 ℃温度条件下浸泡5h，浸泡完后成收取浸液，从而制得上述各原料的提取液；按原料质量和水的体积比（克/毫升）计，黑蒜︰水=1︰30；金银花︰水=1︰22；牡丹花雄蕊︰水=1︰15；玫瑰花︰水=1︰15；菊花︰水=1: 30；玛卡︰水=1:32。按上述方法将各原料各提取三次，三次的提取液合并后使用。
（2）按上述原料配比，将黑蒜提取液、金银花提取液 、牡丹花雄蕊提取液、玫瑰花提取液、菊花提取液、玛卡提取液、蜂蜜、白米醋、麦芽糊精、木糖醇、苹果酸、柠檬酸、β-环糊精、羧甲基纤维素钠和三聚磷酸钠相混合，在72℃温度条件下，搅拌40 min，制得调配料液；
（3）将上述调配料液在压力30MPa和温度75℃条件下，进行匀质处理1小时，匀质处理完毕后制得匀质料液；
（4）利用孔径为150目的滤袋，在0.2MPa的压力条件下对上述匀质料液进行过滤，得滤液；
（5）在80℃温度条件下对上述滤液进行灌装，接着将罐装后的滤液在123℃温度条件下杀菌处理33min，杀菌处理完成后便制得低糖黑蒜花卉饮料。
实施例3
1.原料配比
制成低糖黑蒜花卉饮料的原料组成按重量份计为：黑蒜提取液10份；金银花提取液 8份；牡丹花雄蕊提取液 20份；玫瑰花提取液 10份；菊花提取液5份；玛卡提取液5份；蜂蜜5份；白米醋 1份；麦芽糊精3份；木糖醇1份；苹果酸0.05份；柠檬酸0.03份；β-环糊精0.03份；羧甲基纤维素钠0.25份；三聚磷酸钠0.2份。
2.制备工艺
（1）将黑蒜、金银花、牡丹花雄蕊、玫瑰花、菊花和玛卡分别浸于水中，在85℃温度条件下浸泡3h，浸泡完成后收取浸液，从而制得上述各原料的提取液；按原料质量和水的体积比（克/毫升）计，黑蒜︰水=1︰40；金银花︰水=1︰30；牡丹花雄蕊︰水=1︰20；玫瑰花︰水=1︰20；菊花︰水=1:40；玛卡︰水=1:40。按上述方法将各原料各提取三次，三次的提取液合并后使用。
（2）按上述原料配比，将黑蒜提取液、金银花提取液 、牡丹花雄蕊提取液、玫瑰花提取液、菊花提取液、玛卡提取液、蜂蜜、白米醋、麦芽糊精、木糖醇、苹果酸、柠檬酸、β-环糊精、羧甲基纤维素钠和三聚磷酸钠相混合，在80℃温度条件下，搅拌30 min，制得调配料液；
（3）将上述调配料液在压力40MPa和温度80℃条件下，进行匀质处理0.5小时，匀质处理完毕后制得匀质料液；
（4）利用孔径为200目的滤袋，在0.3MPa的压力条件下对上述匀质料液进行过滤，得滤液；
（5）在85℃温度条件下对上述滤液进行灌装，接着将罐装后的滤液在125℃温度条件下杀菌处理25min，杀菌处理完成后便制得低糖黑蒜花卉饮料。
Claims (4)
1.一种低糖黑蒜花卉饮料，其特征在于其原料组成按重量份计包括：黑蒜提取液 5-10份；金银花提取液 5-8份；牡丹花雄蕊提取液 10-20份；玫瑰花提取液 5-10份；菊花提取液3-5份；玛卡提取液2-5份；蜂蜜2-5份；白米醋 0.8-1份；麦芽糊精3份；木糖醇0.75-1份；苹果酸0.02-0.05份；柠檬酸0.01-0.03份；β-环糊精0.02-0.03份；羧甲基纤维素钠0.05-0.25份；三聚磷酸钠0.1-0.20份。
2.制备权利要求1所述低糖黑蒜花卉饮料的方法，其特征在于包括以下步骤：
（1）将黑蒜、金银花、牡丹花雄蕊、玫瑰花、菊花和玛卡分别浸于水中，在55 ℃-85 ℃温度条件下浸泡3-8 h，从而制得上述各原料的提取液；
（2）按配比，将黑蒜、金银花、牡丹花雄蕊、玫瑰花、菊花和玛卡的提取液以及蜂蜜、白米醋 、麦芽糊精、木糖醇、苹果酸、柠檬酸、β-环糊精、羧甲基纤维素钠和三聚磷酸钠相混合，在65-80 ℃温度条件下搅拌30-50 min，制得调配料液；
（3）将上述调配料液在压力20 MPa-40 Mpa和温度70-80 ℃条件下，进行匀质处理，匀质处理完毕后制得匀质料液；
（4）利用孔径为100目-200目的滤袋，在0.1 MPa-0.3 MPa的压力条件下对上述匀质料液进行过滤，得滤液；
（5）在75-85 ℃温度条件下对上述滤液进行灌装，接着将罐装后的滤液在122-125 ℃温度条件下杀菌处理25-45 min；杀菌处理完成后便制得低糖黑蒜花卉饮料。
3.如权利要求2所述低糖黑蒜花卉饮料的方法，其特征在于黑蒜、金银花、牡丹花雄蕊、玫瑰花、菊花和玛卡的质量（克）与水的体积（毫升）比分别为：黑蒜︰水=1︰20-40；金银花︰水=1︰15-30；牡丹花雄蕊︰水=1︰10-20；玫瑰花︰水=1︰10-20；菊花︰水=1: 20-40；玛卡︰水=1︰25-40。
4. 如权利要求2所述低糖黑蒜花卉饮料的方法，其特征在于按步骤（1）所述方法将黑蒜、金银花、牡丹花雄蕊、玫瑰花、菊花和玛卡各提取三次，三次的提取液合并后使用。
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