CN103976447B - 一种雪菊原味饮料及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种雪菊原味饮料及其制备方法。本发明以雪菊、茅根为原料,雪菊与水按料液质量比为1:60,即每20g雪菊中加1200ml水,在80℃的热水中浸泡0.5h,后煮沸20min;茅根与水按料液质量比为1:50,即茅根每10g茅根中加500ml水,在80℃的热水中浸泡1h,煮沸0.5h,用400目32层的滤布对上述所得到的两种浓缩液分别进行过滤,经煮沸浓缩最终得到浓缩液;按照雪菊浓缩液13.5~17%,茅根浓缩液5~12%,余量为水,将浓缩液进行调配,充分混匀,经过滤、均质、灌装及灭菌制备获得雪菊原味饮料。制备的雪菊原味饮料具有显著的清除自由基的功效,具有广泛的应用价值。
Description
技术领域
本发明涉及雪菊原味饮料领域。具体的说,本发明涉及一种具有清除自由基的保健功效的雪菊原味饮料制备工艺的技术领域。
背景技术
雪菊是产于中国新疆高寒地区昆仑山的一种双色金鸡菊,主要生长在天山海拔2600米以上的昆仑山脉。雪菊是具有独特功效的稀有高寒植物,花瓣呈金黄色,球型花蕊呈棕色,每年八月盛开,花期短促,由于花期极短,产量极小,生长环境特殊,与冰山雪莲齐名,有“茶中贵族”的美誉。如今,已从雪菊中分离鉴定出20余类,300多种天然成分,其中包括30多种黄酮类物质,30多种人体必需的矿物元素,20多种氨基酸,数十种芳香族化合物,还有丰富的有机酸、萜烯类、维生素、木脂体、酶类、多糖等具有生物活性的天然成分。现代药理研究表明,雪菊中的挥发油、总皂苷、氨基酸、黄酮类物质,可抵抗病原体,增强毛细血管抵抗力,其中,总黄酮含量达到12%,远远超过了其他各种菊类。这也使得开发雪菊保健品有了科学的依据。
发明内容
针对雪菊饮品的开发都是复合配置型,未见能够充分保留雪菊营养成分和风味的原味型饮品,本发明的目的旨在于提供一种雪菊原味饮料及其制备方法,制备的雪菊原味饮料良好的营养功能和生理活性,符合当前“天然、健康、营养、安全”的消费趋势,经科学实验制备的雪菊原味饮料具有清除自由基的保健功效,具有广泛现实的应用价值。
本发明采用的主要技术方案:
以雪菊、茅根为原料,将原料按设定的料液比分别进行提取、过滤、浓缩、调配,充分混匀再经过滤,均质,灌装,灭菌,即可获得雪菊原味饮料。本发明采用确定整套的制备工艺方法制备,通过体外抗氧化研究验证获得,制备的雪菊原味饮料具有显著的清除自由基的功效,具有广泛的应用价值。
本发明具体提供一种雪菊原味饮料的制备方法,具体通过如下技术步骤制备获得:
(1)将雪菊、茅根为原料经过清洗备用。
(2)提取:雪菊与水按料液质量比为1:60,即每20g雪菊中加1200ml水,在80℃的热水中浸泡0.5h,后煮沸20min;茅根与水按料液质量比为1:50,即茅根每10g茅根中加500ml水,在80℃的热水中浸泡1h,煮沸0.5h。
(3)过滤:用400目32层的滤布对上述所得到的两种浓缩液分别进行过滤。
(4)浓缩液:采用煮沸浓缩后分别得到雪菊、茅根原料的浓缩液,即上述过滤后的雪菊提取液,经煮沸浓缩最终得到浓缩液;按照雪菊浓缩液13.5~17%,茅根浓缩液5~12%,余量为水,将浓缩液进行调配,充分混匀。
(5)过滤:用400目32层的滤布滤除去上述制备的饮料中的杂质。
(6)均质: 利用超声波均质作用,条件:时间40min,温度55℃,功率300W。
(7)灌装及灭菌:采用常压灌装法灌装后在120℃,0.15Mpa,时间10min进行高压灭菌后制备获得雪菊原味饮料。
本发明提供一种雪菊原味饮料,通过如上方式制备方法获得,具体而言,%按照重量百分比,雪菊原味饮料含有雪菊13.5~17%,茅根5~12%,余量为水,通过上述提供的制备工艺获得。
进一步,本发明通过将上述制备获得雪菊原味饮料通过动物实验,具体通过体外抗氧化研究验证了本发明提供的的雪菊原味饮料具有清除自由基的保健功效。
通过上述提供的技术方案,与现有技术相比,本发明的具体发明内容可以达到以下显著的技术效果:
(1)本发明是以雪菊、茅根为原料,雪菊为中药味,加入少量茅根,恰到好处的保留雪菊的原味,又添加了茅根淡淡的香味。
(2)本发明采用先通过以雪菊、茅根为原料分别进行提取制得浓缩液然后再进行调配的方法,不仅有利于控制饮料制取中有效成分流失,有效地保护营养成分、降低原料的浪费率等问题,还为雪菊饮料加工企业提升技术水平提供了切实可行的方法。
(3)本发明具有清除自由基的保健功效。针对雪菊原味饮料设计体外抗氧化实验。采用水杨酸比色法研究雪菊原味饮料的清除自由基的作用,用分光光度法测定小鼠红细胞溶血研究雪菊原味饮料的抗氧化效果。结果显示该雪菊原味饮料可以清除自由基,减少红细胞溶血,可认为该雪菊原味饮料具有明显的抗氧化作用,为体外抗氧化功能评价提供有意义的根据。
附图说明
图1显示为雪菊原味饮料的生产工艺流程图。
具体实施方式
下面结合具体实施例进一步阐明本发明,当然,这些实施例仅用于说明本发明,而不用于限制本发明要求保护的范围,本发明中涉及到的“份”代表重量份比。另外,在下述的说明中,如无特别说明,%皆指体积百分比,即按ml/ml计。
本发明中涉及到的原材料:雪菊、茅根
主要仪器与试剂:分析天平,烧杯,量筒,电磁炉、均质机、灭菌机、HH一6数显恒温水浴锅(常州国华电器有限公司),HP8453紫外一可见分光光度计(惠普公司);LDZ5.2低速自动平衡离心机厂。试剂均为分析纯,水为纯化水,18.2 MΩ·cm
本发明中选用的所有试剂和仪器都为本领域熟知选用的,但不限制本发明的实施,其他本领域熟知的一些试剂和设备都可适用于本发明以下实施方式的实施。
实施例一:雪菊原味饮料的制备
参见附图1,雪菊原味饮料的制备具体通过如下技术步骤制备获得:
(1)将雪菊、茅根为原料经过清洗备用。
(2)提取:雪菊与水按料液质量比为1:60,即每20g雪菊中加1200ml水,在80℃的热水中浸泡0.5h,后煮沸20min;茅根与水按料液质量比为1:50,即茅根每10g茅根中加500ml水,在80℃的热水中浸泡1h,煮沸0.5h。
(3)过滤:用400目32层的滤布对上述所得到的两种浓缩液分别进行过滤。
(4)浓缩液:采用煮沸浓缩后分别得到雪菊、茅根原料的浓缩液,即上述过滤后的雪菊提取液,经煮沸浓缩最终得到浓缩液;按照雪菊浓缩液13.5~17%,茅根浓缩液5~12%,余量为水,将浓缩液进行调配,充分混匀。
(5)过滤:用400目32层的滤布滤除去上述制备的饮料中的杂质。
(6)均质: 利用超声波均质作用,条件:时间40min,温度55℃,功率300W。
(7)灌装及灭菌:采用常压灌装法灌装后在120℃,0.15Mpa,时间10min进行高压灭菌后制备获得雪菊原味饮料。
通过上述制备工艺获得的雪菊原味饮料具有如下的技术特征:该雪菊原味饮料呈红褐色澄清液体,其保留了雪菊特有的味道,稳定性良好,微生物指标达标。
实施例二:雪菊原味饮料的体外抗氧化功效试验
雪菊原味饮料的体外抗氧化试验功能性验证实验具体如下:
(1)小鼠选取实验动物为昆明种小鼠,雌雄各半,体重(20±2)g。
(2)样液制备
红细胞悬浮液的制备:小鼠眼眶取血,分离红细胞, 生理盐水洗三次,制成0.5% 悬浮液。
(3)雪菊原味饮料的清除自由基效果的测定
按Smirnoff 等的方法改进产生自由基,以自由基氧化水杨酸所得产物测 nm,以(对照组-加饮料组)/对照组×100计算自由基清除率。雪菊原味饮料在2.51mg/L 浓度时对自由基就有一定的清除能力,数据差异显著,且呈较好的量效关系。如表-1
表1: 雪菊原味饮料的清除自由基效果的测定
计量 | nm | 清除率(%) |
0(对照组) | 0.34±0.037 | —— |
2.51 | 0.21±0.011a | 29.77 |
14.85 | 0.18±0.008a | 48.75 |
64.85 | 0.15±0.004a | 51.87 |
100.00 | 0.08±0.006a | 76.79 |
(4)雪菊原味饮料对小鼠红细胞氧化溶血的的测定
分别取红细胞悬浮液1ml,加不同剂量的雪菊原味饮料,最后加100mmol/L H2O2启动反应,37℃作用1h,生理盐水稀释5 倍,1000g 离心10min,取上清液测nm,计算溶血度和抑制率。如表-2
如表2:雪菊原味饮料对H2O2 诱导小鼠血红细胞(RBC)溶血的抑制作用
组别 | 剂量 | nm | 溶血度(%) | 抑制率(%) |
正常组 | 0 | 14.09 | —— | |
空白组+ H2O2 | 0 | 102.4 | —— | |
H2O2+雪菊原味饮料 | 50mg/L | 78.04 | 40.54 | |
H2O2+雪菊原味饮料 | 110mg/L | 47.97 | 56.47 | |
H2O2+雪菊原味饮料 | 170mg/L | 28.65 | 79.32 |
a: p<0.01与空白组相比
对H2O2诱导小鼠血红细胞(RBC)溶血的抑制作用,H2O2加入后溶血量显著高于正常组,雪菊原味饮料可显著抑制溶血的发生,上述数据表明雪菊原味饮料可抑制氧化损伤,保护红细胞膜,且呈良好的剂量效应关系。由以上试验可以判断该雪菊原味饮料具有清除自由基的作用,为抗氧化功能评价提供有意义的根据。
实施例三:制备的雪菊原味饮料产品品质鉴定
(一)测定指标
(1)灰分的测定:参照GB 5009.4-2010;
(2)还原糖和总糖含量均采用直接滴定法;
(3)总酸测定采用0.1mol/L NaOH滴定法;
(4)脂肪的测定:参照GB/T 5009.6-2003;
(5)蛋白质的测定:参照GB 5009.5-2010;
(6)维生素C的测定:采用 2, 6-二氯靛酚滴定法;
(7)钠的测定:GB/T5009.91-2003;
(8)铅的测定:参照GB 5009.12-2010;
(9)总砷的测定:参照GB/T 5009.11-2003。
(10)色泽的测定用色差计测量
(二)微生物学指标
(1)大肠菌群:按GB 4789.3 规定的方法测定;
(2)菌落总数测定:参照GB/T4789.2-2003;
(3)霉菌和酵母菌计数:食品卫生微生物学检验 GB4789.15-2010。
经过上述检测,本发明提供的雪菊原味饮料产品具有如下的特点:
(1)保留了雪菊特有的味道,稳定性良好,微生物指标达标;
(2)饮用方便,冷藏后饮用,口感更佳。
(3)感官指标:外观呈红褐色澄清液体。
以上阐述本发明中的实施例,并不是对本发明作其它形式上了的限制,本专业的人员可以对上述阐述的技术内容进行变更等效实施例。但是只要是没有脱离本发明技术方案内容,根据本发明的技术实质,只是对以上实例进行简单修改、等同变化与改型,仍然属于本发明技术的保护范围。
Claims (2)
1.一种生产雪菊原味饮料的方法,其特征在于,所述的生产方法步骤如下:
(1)将雪菊、茅根为原料经过清洗备用;
(2)提取:雪菊与水按料液质量比为1:60,即每20g雪菊中加1200ml水,在80℃的热水中浸泡0.5h,后煮沸20min;茅根与水按料液质量比为1:50,即茅根每10g茅根中加500ml水,在80℃的热水中浸泡1h,煮沸0.5h;
(3)过滤:用400目32层的滤布对上述所得到的两种提取液分别进行过滤;
(4)浓缩液:采用煮沸浓缩后分别得到雪菊、茅根原料的浓缩液,即上述过滤后的雪菊提取液,经煮沸浓缩最终得到浓缩液;按照雪菊浓缩液13.5~17%,茅根浓缩液5~12%,余量为水,将浓缩液进行调配,充分混匀;
(5)过滤:用400目32层的滤布滤除去上述制备的饮料中的杂质;
(6)均质:利用超声波均质作用,条件:时间40min,温度55℃,功率300W;
(7)灌装及灭菌:采用常压灌装法灌装后在120℃,0.15MPa,时间10min进行高压灭菌后制备获得雪菊原味饮料。
2.按照权利要求1的生产雪菊原味饮料的方法制备的雪菊原味饮料。
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