CN104000274A - 蓝莓泡腾片及其制备方法 - Google Patents
蓝莓泡腾片及其制备方法 Download PDFInfo
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- CN104000274A CN104000274A CN201410203073.0A CN201410203073A CN104000274A CN 104000274 A CN104000274 A CN 104000274A CN 201410203073 A CN201410203073 A CN 201410203073A CN 104000274 A CN104000274 A CN 104000274A
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Classifications
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/40—Effervescence-generating compositions
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
- A23L2/395—Dry compositions in a particular shape or form
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0024—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid beta-D-Glucans; (beta-1,3)-D-Glucans, e.g. paramylon, coriolan, sclerotan, pachyman, callose, scleroglucan, schizophyllan, laminaran, lentinan or curdlan; (beta-1,6)-D-Glucans, e.g. pustulan; (beta-1,4)-D-Glucans; (beta-1,3)(beta-1,4)-D-Glucans, e.g. lichenan; Derivatives thereof
- C08B37/0027—2-Acetamido-2-deoxy-beta-glucans; Derivatives thereof
- C08B37/003—Chitin, i.e. 2-acetamido-2-deoxy-(beta-1,4)-D-glucan or N-acetyl-beta-1,4-D-glucosamine; Chitosan, i.e. deacetylated product of chitin or (beta-1,4)-D-glucosamine; Derivatives 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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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
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- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种蓝莓泡腾片,是由以下重量份的组分组成的:蓝莓多糖10~25份,维生素C5~10份,填充剂7~15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1~5份。本发明的蓝莓泡腾片,在精制蓝莓提取物的基础上,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
本发明涉及一种蓝莓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。
蓝莓因具有独特风味及营养保健功能,如抗氧化防衰老,改善记忆和视力,消炎抗菌,治疗心血管疾病等,被联合国粮农组织列为人类五大健康食品之一。有关研究已经证明蓝莓多糖对羟自由基和DPPH自由基有较强的清除作用,且清除率50%,此外对枯草芽孢杆菌、大肠杆菌、金黄色葡萄球菌、啤酒酵母均有一定的抑制作用。在对小鼠的免疫功能影响方面,研究证明蓝莓多糖能显著抑制小鼠肿瘤的生长,荷瘤小鼠脾淋巴细胞增殖反应均有显著的提升作用。因此,蓝莓多糖具有很高的实用保健功效。目前尚未见到关于蓝莓多糖泡腾片的报道。
发明内容
针对上述现有技术,本发明提供了一种蓝莓泡腾片,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:
一种蓝莓泡腾片,是由以下重量份的组分组成的:蓝莓多糖:10~25份,维生素C5~10份,填充剂7~15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1~5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。
所述蓝莓多糖是通过以下方法制备得到的:取蓝莓果实,真空低温干燥(-10℃~-50℃)至含水率小于5%(重量百分数),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,即得蓝莓多糖。
所述蓝莓泡腾片的制备方法,如下:
(1)蓝莓多糖的提取:
取蓝莓果实,真空低温干燥(-10℃~-50℃)至含水率小于5%(重量百分数),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,即得蓝莓多糖,备用;
所述蓝莓的品种选自蓝鸟品种;
进一步地,将蓝莓果实洗净、沥干水分后再真空低温干燥;
(2)制备泡腾片:采用以下两种方式之一制备:
①取蓝莓多糖、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取蓝莓多糖、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。
蓝莓为杜鹃花科越橘属植物,中国约90多个品种,主栽的有高丛、矮丛和兔眼蓝莓等。蓝莓具有抗氧化性,清除自由基,抗癌和改善视力等生物活性。蓝莓鲜果中含蛋白质、脂肪、碳水化合物,VA、VE、超氧化物歧化酶(SOD)等,其它维生素均高于其它水果。此外,蓝莓的微量元素含量也很高,鲜果中含钙、磷、镁、锌、铁、锗、铜等。除含有常见的营养成分外,蓝莓果实中还含有尼克酸、黄酮等特殊成分,营养丰富,因此,常被誉为“浆果之王”。已经研究表明蓝莓具有的功能如下:(1)延缓衰老;(2)激活巨噬细胞,并使血清免疫球蛋白免受自由基的侵害,从而增强人体的免疫力;(3)保护血管,增强血管抵抗力,减低毛细血管的脆性,保持血管的通透性,增强毛细血管、静脉、动脉的机能,从而降低心血管疾病的发病率;(4)降低糖尿病的发病危险及并发症的产生;(5)通过血脑屏障,改善退行性老年痴呆;(6)保护细胞内基因不被攻击;(7)降低各种癌症的发病率;(8)降低低密度脂蛋白(LDL)的氧化,避免动脉硬化;(9)抗发炎,对非菌性炎症(如关节炎等疾病)有防治作用。孟宪军等在研究中发现蓝莓多糖对·OH和DPPH自由基有较强的清除作用,清除率随其质量浓度的增加而提高,且清除率50%所对应的质量浓度IC50分别为2mg/mL和7mg/mL。尤其值得注意的是,蓝莓多糖对·OH的清除作用明显强于VC。蓝莓多糖对枯草芽孢杆菌、大肠杆菌、金黄色葡萄球菌、啤酒酵母的最小抑制浓度MIC在50~75mg/mL之间。孙希云在蓝莓多糖抗肿瘤及免疫调节作用的研究中证明蓝莓多糖能显著抑制小鼠肿瘤的生长,高、中、低剂量组400mg服g体重.d、200mg/Kg体重.d、100mg/Kg体重.d剂量,抑瘤率分别为73.42%、69.99%、57.27%,且低剂量组100mg/Kg体重的抑制率接近阳性对照组;蓝莓多糖中、低剂量组对荷瘤小鼠的胸腺指数和脾指数均有显著的提高作用。蓝莓多糖中、低剂量组对荷瘤小鼠腹腔巨噬细胞吞噬中性红的能力也有显著的促进作用。
本发明的蓝莓泡腾片,蓝莓多糖纯度高,含量大,营养价值高,能够充分发挥其保健功效。
本发明的蓝莓泡腾片,在精制蓝莓提取物的基础上,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制备蓝莓泡腾片
配方为:蓝莓多糖10千克,维生素C5千克,淀粉7千克,柠檬酸15千克,碳酸氢钠20千克,聚乙二醇60002千克,羟丙基纤维素4千克。
制备方法为:
(1)蓝莓多糖的制备:
将蓝鸟蓝莓果实真空低温干燥,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,即得蓝莓多糖,备用。
(2)制备泡腾片:取蓝莓多糖、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;加入柠檬酸和填充剂,进行干混;加入1千克聚乙二醇6000湿混,并制粒;冷风挥干;加入羟丙基纤维素,混匀,压片,即得。
实施例2制备蓝莓泡腾片
配方为:蓝莓多糖15千克,维生素C5千克,淀粉6千克,柠檬酸15千克,碳酸氢钠20千克,聚乙二醇60002千克,羟丙基纤维素4千克。
制备方法为:
(1)蓝莓多糖的制备:同实施例1。
(2)泡腾片的制备:取蓝莓多糖、维生素C、碳酸氢钠、柠檬酸和淀粉,分别进行粉碎干燥,干混,加聚乙二醇6000湿混,并制粒;冷风挥干;加入羟丙基纤维素,混匀,压片,即得。
Claims (3)
1.一种蓝莓泡腾片,其特征在于:是由以下重量份的组分组成的:蓝莓多糖:10~25份,维生素C5~10份,填充剂7~15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1~5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;
所述蓝莓多糖是通过以下方法制备得到的:取蓝莓果实,真空低温干燥至含水率小于5%,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,即得蓝莓多糖。
2.权利要求1所述的蓝莓泡腾片的制备方法,其特征在于:步骤如下:
(1)蓝莓多糖的提取:
取蓝莓果实,真空低温干燥至含水率小于5%,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,即得蓝莓多糖;
(2)制备泡腾片:采用以下两种方式之一制备:
①取蓝莓多糖、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取蓝莓多糖、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:所述蓝莓的品种选自蓝鸟品种。
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