CN104000272B - 无花果泡腾片及其制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L2/40—Effervescence-generating compositions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种无花果泡腾片,是由以下重量份的组分组成的:无花果粗多糖10~30份,维生素C5~10份,填充剂4~10份,酸性化合物10~30份,碱性化合物10~50份,润滑剂0.5~5份,粘合剂1~4份;本发明的无花果泡腾片,无花果多糖纯度高,含量大,营养价值高,能够充分发挥其保健功效。本发明的无花果泡腾片,在精制无花果提取物的基础上,充分发挥多糖提取物的功效,突出多糖的免疫和抗氧化性。并且配制的泡腾片在冷水中即可迅速崩解,生物活性成分利用度高,同时又便于携带,即冲即饮,还具有较长的贮存期,所配制的固体泡腾饮料,可以增强机体免疫功能,起到良好的保健作用。
Description
技术领域
本发明涉及一种无花果泡腾片及其制备方法,属于保健固体饮料技术领域。
背景技术
在保健饮品日新月异的今天,天然食品及其提取物得到了人们更多的关注。目前的固体饮料多为果实干燥或粉碎后,单独或混合使用,这使得水果的功能因子功效显著降低,仅可以起到口感或风味的改观的作用。同时,新鲜水果中的生物大分子活性成分,如多糖等提取物,由于有一定药用功效,多制成口服液、注射液或与其它功效成分混合,很少以主体保健功效作为固体饮料成分,这减弱了水果多糖主体功能特色和天然性的特点。
无花果多糖是重要功能因子,有关研究表明:无花果多糖及其提取物具有提供免疫细胞的功能,促进细胞因子的生成的功能,并且具有较强的抗氧化性。因此,无花果多糖具有很高的实用保健功效。目前尚未见到关于无花果多糖泡腾片的报道。
发明内容
针对上述现有技术,本发明提供了一种无花果泡腾片,及其制备方法。本发明是以高多糖含量的提取物为主要保健功效的固体饮料,解决了现有技术中的饮料中多糖分子功效成分低下而无法发挥保健功效的问题。
本发明是通过以下技术方案实现的:
一种无花果泡腾片,是由以下重量份的组分组成的:无花果粗多糖10~30份,维生素C5~10份,填充剂4~10份,酸性化合物10~30份,碱性化合物10~50份,润滑剂0.5~5份,粘合剂1~4份。
所述填充剂选自淀粉、糖粉、甘露醇、糊精、蔗糖中的任一种或任意几种的组合。
所述酸性化合物选自柠檬酸、酒石酸、富马酸、己二酸、苹果酸中的任一种或任意几种的组合。
所述碱性化合物选自碳酸氢钠或/和碳酸钠。
所述润滑剂选自聚乙二醇6000或/和微粉硅胶。
所述粘合剂选自无水乙醇、聚乙烯吡咯烷酮、羟丙基纤维素中的任一种或任意几种的组合。
所述无花果粗多糖是通过以下方法制备得到的:取无花果果实,真空低温干燥(-10℃~-50℃),然后粉碎(采用超微粉碎机粉碎)成超微粉粉末(粉碎后粒度在200~300目),向超微细粉末中加入8~12倍量(质量体积倍数,即:1g超微细粉末加入1ml无水乙醇)的无水乙醇,75~85℃水浴回流3.5~4.5h(目的是脱脂),挥干溶剂(乙醇);再重复提取2次(重复的步骤为:加入乙醇、回流、挥干溶剂);最后一次提取完成后,减压抽滤,滤渣挥干溶剂,得果实脱脂干粉;向果实脱脂干粉中加18~22倍量(质量体积倍数,即:1g果实脱脂干粉1ml水)的水(优选蒸馏水),75~85℃水浴回流1.5~2.5h,过滤(比如滤纸过滤),向滤渣中再次加入水提取一次(加入量及提取方法同上),过滤,合并两次滤液,真空浓缩(60℃,真空度0.095MPa)至原体积的1/5,Sevage法(为现有技术中已有的常规方法,在此不再赘述)除蛋白,反复进行至无蛋白层;除蛋白后,加入无水乙醇使乙醇浓度达到80%(质量百分数),4℃静置8~16h(于4℃冰箱中过夜),离心(4000r/min,10min),沉淀物为多糖沉淀;多糖沉淀依次用无水乙醇、丙酮、乙醚洗涤(各洗两次);洗涤后,55~65℃干燥至恒重,即得无花果粗多糖。
所述无花果泡腾片的制备方法,如下:
(1)无花果粗多糖的提取:
取无花果果实,真空低温干燥(-10℃~-50℃),然后粉碎(采用超微粉碎机粉碎)成超微粉粉末(粉碎后粒度在200~300目),向超微细粉末中加入8~12倍量(质量体积倍数,即:1g超微细粉末加入1ml无水乙醇)的无水乙醇,75~85℃水浴回流3.5~4.5h(目的是脱脂),挥干溶剂(乙醇);再重复提取2次(重复的步骤为:加入乙醇、回流、挥干溶剂);最后一次提取完成后,减压抽滤,滤渣挥干溶剂,得果实脱脂干粉;向果实脱脂干粉中加18~22倍量(质量体积倍数,即:1g果实脱脂干粉加入1ml水)的水(优选蒸馏水),75~85℃水浴回流1.5~2.5h,过滤(比如滤纸过滤),向滤渣中再次加入水提取一次(加入量及提取方法同上),过滤,合并两次滤液,真空浓缩(60℃,真空度0.095MPa)至原体积的1/5,Sevage法(为现有技术中已有的常规方法,在此不再赘述)除蛋白,反复进行至无蛋白层;除蛋白后,加入无水乙醇使乙醇浓度达到80%(质量百分数),4℃静置8~16h(于4℃冰箱中过夜),离心(4000r/min,10min),沉淀物为多糖沉淀;多糖沉淀依次用无水乙醇、丙酮、乙醚洗涤(各洗两次);洗涤后,55~65℃干燥至恒重,即得无花果粗多糖,备用;
所述无花果的品种选自金傲芬品种;
进一步地,将无花果果实洗净、切块后再真空低温干燥;
(2)制备泡腾片:采用以下两种方式之一制备:
①取无花果粗多糖、维生素C和碱性化合物,进行干混;干混后,加入润滑剂总用量1/2的润滑剂湿混,并制粒;再加入酸性化合物和填充剂,进行干混;干混后,加入剩下的润滑剂(润滑剂总用量的1/2)湿混,并制粒;冷风挥干;加入粘合剂,混匀,压片,即得;
②取无花果粗多糖、维生素C、碱性化合物、酸性化合物和填充剂,分别进行粉碎干燥后,干混;干混后,加入润滑剂湿混,并制粒;冷风挥干;加入粘合剂,混匀,压片,即得。
上述未详尽描述的内容,均为现有技术,在此不再赘述。
本发明的无花果泡腾片中,无花果粗多糖是重要功能因子,有关研究表明无花果多糖及其提取物具有提供免疫细胞的功能,促进细胞因子的生成的功能,并且具有较强的抗氧化性。无花果多糖(Ficus carica polysaccharide)是从桑科榕属植物无花果粗提取物中纯化得到的酸性多糖,纯品为白色粉末,易溶于水,不溶于有机溶剂。无花果多糖可有效提高小鼠血清溶血素抗体水平、增强迟发型超敏反应的强度以及显著增强小鼠腹腔巨噬细胞的吞噬活性,具有调节正常小鼠的免疫功能以及增强免疫抑制状态小鼠的免疫应答水平的良好效果。汪开毓等做试验证明无花果多糖对鲫鱼具有非特异性免疫调节的能力,即在以0.1%~0.4%的比例添加量范围内,鲫鱼非特异性免疫调节功能则随着无花果多糖添加量的增多而出现渐进性显著升高,而当添加量达到0.8%时,其对鲫鱼非特异性免疫调节效果则表现下降趋势。据报道,机体内的活性氧及脂质过氧化物(LPO),可使DNA氧化损伤,从而引发突变和癌症,LPO还可通过修饰LDL等途径加速动脉粥样硬化的形成和发展。因此,及时清除机体内活性氧和降低LPO,即可延缓衰老,预防多种疾病。邱松山等人无花果粗多糖体外抗氧化能力初步研究的试验结果表明无花果粗多糖具有比较强的抗氧化性,能够较好的清除活性氧自由基,另外徐坤等的实验表明无花果多糖能显著提高氢化可的松致免疫抑制小鼠腹腔巨噬细胞的吞噬功能,可促进溶血素溶血空斑的形成。戴伟娟等证明无花果多糖对小鼠移植性肿瘤S180和EAC实体瘤的生长均有显著抑制作用,并明显改善给药组动物的一般状况如进食量、毛发的光泽度、动物的行为状态。在测定小鼠血清中SOD、GSH-PX的活性及MDA的含量后,发现无花果多糖可提高荷瘤小鼠血中抗氧化酶的活性,降低脂质过氧化物的含量。因此她认为无花果多糖的抗瘤作用可能与提高SOD、GSH-PX活性和降低自由基水平有关。
本发明的无花果泡腾片,无花果多糖纯度高,含量大,营养价值高,能够充分发挥其保健功效。本发明的无花果泡腾片,在精制无花果提取物的基础上,充分发挥多糖提取物的功效,突出多糖的免疫和抗氧化性。并且配制的泡腾片在冷水中即可迅速崩解,生物活性成分利用度高,同时又便于携带,即冲即饮,还具有较长的贮存期,所配制的固体泡腾饮料,可以增强机体免疫功能,起到良好的保健作用。
具体实施方式
下面结合实施例对本发明作进一步的说明。
实施例1制备无花果泡腾片
配方为:无花果粗多糖10千克,维生素C8千克,糊精6千克,柠檬酸15千克,碳酸氢钠20千克,聚乙二醇60002千克,聚乙烯吡咯烷酮4千克。
制备方法为:
(1)无花果粗多糖的制备:
将金傲芬无花果果实真空低温干燥,超微粉碎机粉碎(粉碎后粒度为200目),粉碎后的果粉加无水乙醇10倍体积,80℃水浴回流脱脂4h,挥干溶剂,重复提取2次,减压抽滤,滤渣挥干溶剂;加20倍体积蒸馏水,80℃水浴回流提取2h,滤纸过滤,再加同体积蒸馏水重复提取一次,两次滤液合并,真空浓缩(60℃,真空度0.095MPa)至原体积1/5,Sevage法除蛋白,反复进行至无蛋白层,加入无水乙醇使乙醇浓度达到80%,于4℃冰箱中过夜(12h),离心(4000r/min,10min),多糖沉淀依次用无水乙醇、丙酮、乙醚各洗两次,60℃干燥至恒重,即得无花果粗多糖,备用。
(2)制备泡腾片:取无花果粗多糖、维生素C和碳酸氢钠,进行干混;加入1千克聚乙二醇6000湿混,并制粒;加入柠檬酸和糊精,进行干混;加入1千克聚乙二醇6000湿混,并制粒;冷风挥干乙醇;加入聚乙烯吡咯烷酮4份,混匀,压片,即得。
实施例2制备无花果泡腾片
配方为:无花果粗多糖12千克,维生素C6千克,糊精6千克,酒石酸10千克,碳酸钠15千克,聚乙二醇60002千克,聚乙烯吡咯烷酮4千克。
制备方法为:
(1)无花果粗多糖的制备:同实施例1。
(2)泡腾片的制备:取无花果粗多糖、维生素C、碳酸钠、酒石酸和糊精,分别进行粉碎干燥后,干混,加聚乙二醇6000湿混,并制粒;冷风挥干;加入聚乙烯吡咯烷酮,混匀,压片,即得。
Claims (3)
1.一种无花果泡腾片,其特征在于:是由以下重量份的组分组成的:无花果粗多糖10~30份,维生素C5~10份,填充剂4~10份,酸性化合物10~30份,碱性化合物10~50份,润滑剂0.5~5份,粘合剂1~4份;
所述填充剂选自淀粉、糖粉、甘露醇、糊精、蔗糖中的任一种或任意几种的组合;
所述酸性化合物选自柠檬酸、酒石酸、富马酸、己二酸、苹果酸中的任一种或任意几种的组合;
所述碱性化合物选自碳酸氢钠或/和碳酸钠;
所述润滑剂选自聚乙二醇6000或/和微粉硅胶;
所述粘合剂选自无水乙醇、聚乙烯吡咯烷酮、羟丙基纤维素中的任一种或任意几种的组合;
所述无花果粗多糖是通过以下方法制备得到的:取无花果果实,真空低温干燥,然后粉碎成超微粉粉末,向超微细粉末中加入8~12倍量的无水乙醇,75~85℃水浴回流3.5~4.5h,挥干溶剂;再重复提取2次;最后一次提取完成后,减压抽滤,滤渣挥干溶剂,得果实脱脂干粉;向果实脱脂干粉中加18~22倍量的水,75~85℃水浴回流1.5~2.5h,过滤,向滤渣中再次加入水提取一次,过滤,合并两次滤液,真空浓缩,Sevage法除蛋白,反复进行至无蛋白层;除蛋白后,加入无水乙醇使乙醇浓度达到80%,4℃静置8~16h,离心,沉淀物为多糖沉淀;多糖沉淀依次用无水乙醇、丙酮、乙醚洗涤;洗涤后,55~65℃干燥至恒重,即得无花果粗多糖。
2.权利要求1所述的无花果泡腾片的制备方法,其特征在于:步骤如下:
(1)无花果粗多糖的提取:
取无花果果实,真空低温干燥,然后粉碎成超微粉粉末,向超微细粉末中加入8~12倍量的无水乙醇,75~85℃水浴回流3.5~4.5h,挥干溶剂;再重复提取2次;最后一次提取完成后,减压抽滤,滤渣挥干溶剂,得果实脱脂干粉;向果实脱脂干粉中加18~22倍量的水,75~85℃水浴回流1.5~2.5h,过滤,向滤渣中再次加入水提取一次,过滤,合并两次滤液,真空浓缩,Sevage法除蛋白,反复进行至无蛋白层;除蛋白后,加入无水乙醇使乙醇浓度达到80%,4℃静置8~16h,离心,沉淀物为多糖沉淀;多糖沉淀依次用无水乙醇、丙酮、乙醚洗涤;洗涤后,55~65℃干燥至恒重,即得无花果粗多糖;
(2)制备泡腾片:采用以下两种方式之一制备:
①取无花果粗多糖、维生素C和碱性化合物,进行干混;干混后,加入润滑剂总用量1/2的润滑剂湿混,并制粒;再加入酸性化合物和填充剂,进行干混;干混后,加入剩下的润滑剂湿混,并制粒;冷风挥干;加入粘合剂,混匀,压片,即得;
②取无花果粗多糖、维生素C、碱性化合物、酸性化合物和填充剂,分别进行粉碎干燥后,干混;干混后,加入润滑剂湿混,并制粒;冷风挥干;加入粘合剂,混匀,压片,即得。
3.根据权利要求2所述的制备方法,其特征在于:所述无花果的品种选自金傲芬品种。
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