CN104126833B - 一种刺玫果功能性饮料的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明属于保健饮品领域,涉及一种刺玫果功能性饮料制备方法。是以刺玫果为主要原料,通过碱水热提法得到刺玫果总黄酮,通过酸水冷浸法提取得到维生素C,将两者按比例混合后再加入三氯蔗糖、安赛蜜、蔗糖、柠檬酸、麦芽糖糊精等各种各辅料,混合均匀后经高温瞬时灭菌、冷灌装制成酒红色、气味香甜的刺玫果功能性饮料。本功能饮料在总黄酮和维生素C以及其它天然活性成分的协同作用下,可以有效预防高血脂、高血压、动脉硬化等疾病,同时还具有提高人体的免疫力、抗衰老的功效。该饮料的主成分为药食两用纯天然产物,对高血脂有很好的预防作用。
Description
技术领域
本发明属于保健饮品领域,涉及一种刺玫果功能性饮料的制备方法。
背景技术
高脂血症,即血浆中胆固醇、甘油三酯、低密度脂蛋白、极低密度脂蛋白的含量超过正常标准,而高密度脂蛋白的含量过低。高血脂可谓是“百病之源”,是危害健康的“隐形杀手”,能直接导致脂肪肝、高血压、冠心病、动脉硬化、心脑血管疾病,甚至直接死亡,因高血脂最终导致的死亡人数达全球总死亡人数的51%。目前,我国高血脂患病人数已超过2亿,这一数字还有继续上升的趋势,由此可见,血脂异常控制形势严峻,需要社会各界共同关注,治疗、预防血脂异常的药品、保健食品的研究与开发也日渐成为研究热点与焦点。
刺玫果为药食同源的宝贵资源,富含多种活性成分,其中最为丰富的黄酮类化合物具有抗氧化、降低脂质过氧化反应、降低心肌耗氧量、防治血管硬化、降压、降脂、抗衰老、抗自由基和抗癌、防癌等作用,是一种不可多得的极具开发价值与潜力的食用与药用资源。
此外,刺玫果中还含有丰富的维生素、氨基酸、微量元素。经国家卫生部临床检验中心检验,每100g刺玫果中,维生素C含量6810mg以上,最高达8300mg,居于一切蔬菜、水果之首,是“大地植物果之冠”;号称“维生素C之王”,又被视为 “维生素纪录保持者”。维生素C不但能够提高人体的免疫力,还能有效地预防动脉硬化,促进胆固醇的排泄,防止胆固醇在动脉内壁沉积,甚至可以使沉积的粥样斑块溶解。
目前,许多研究人员已对刺玫果展开了基础研究,对其活性成分的提取、纯化工艺及生物活性进行了研究,钟方丽等已对刺玫果总黄酮的提取、纯化方法及医药用途进行了研究并申请了专利(专利名称:刺玫果总黄酮提取物及其提取方法和其医药用途,专利号:ZL 201110091577.4)。市场上有关刺玫果的药用制剂主要有山玫胶囊,玫果口服液等药物,郑华艳等研制了刺玫果南瓜复合饮料,白宝兰等研制了刺玫果粉,王萍,殷丽君等人研究了刺玫果人参保健饮料的最优工艺。
王晓林、钟方丽等人对刺玫果总黄酮的水提工艺条件及其饮料的加工工艺进行了研究,确定了刺玫果总黄酮的最佳水提工艺条件及其饮料的加工工艺。在对该饮料的综合评价过程中发现其仍存在以下不足:1.维生素C是刺玫果中含量较高的重要的活性成分之一,对调节血脂、预防动脉硬化有很好的协同作用,但由于自身的热不稳定性,使其在上述热水提取法中损失较大,影响了饮料的部分功效;2.此饮料制备工艺中,刺玫果总黄酮的提取采用的是水提法,只能将总黄酮中水溶性较好的黄酮苷溶解出来,而一些脂溶性的黄酮醇却无法被提取到水溶液中,这样既浪费了原料,增加了成本,也使饮料中刺玫果总黄酮含量偏低,调血脂的效果也受到影响;3.王晓林、钟方丽等人研究的刺玫果饮料制备工艺中,加入的刺玫果总黄酮水提液的量较大,体积百分比达到80%,总黄酮含量≥225 mg/L,为了提高功能饮料的预防效果,功能饮料中总黄酮含量应有所增加。本发明针对上述缺点分别对原工艺进行了重新研究,以发明一种调脂效果显著、口感清新、气味香甜的功能饮料,使刺玫果这一食药同源的天然宝贵资源更好地惠及于民。
发明内容
本发明的目的在于提供一种以刺玫果中天然维生素C和总黄酮为活性成分,具有预防高血脂作用的刺玫果功能饮料及其制备方法,从而造福于广大群众,创造社会效益与经济效益。为达到上述目的,采用的技术方案如下:
1.一种刺玫果黄酮功能饮料主要是由刺玫果水提液、三氯蔗糖、安赛蜜、蔗糖、柠檬酸、麦芽糖糊精、纯净水制成;
2.综上所述的刺玫果功能饮料的处方组成,按其重量百分比为:
刺玫果水提液:85%
三氯蔗糖: 0.07% - 0.08%
安赛蜜: 0.09% - 0.10%
蔗糖: 4.0% - 5.0%
柠檬酸: 0.10% - 0.12%
麦芽糖糊精:0.18%-0.20%
其余为纯净水。
3.所述的刺玫果水提液是刺玫果经过酸性水冷浸法和经过碱性水热提法得到的两种提取液。
4. 所述的一种刺玫果功能饮料的制备方法,其特征在于,步骤是:
(1)选取色泽鲜红、成熟的果实,洗净,沥干,烘干,粉碎,备用;
(2)取粉碎的刺玫果粉,加入酸性水,在振荡器上25-35℃下浸提10-12h后,过滤,浸提液自然沉降,得刺玫果酸提液,备用;
(3)将新鲜配置的碱性水溶液加入上步浸提后得到的刺玫果残渣中,加热回流下,提取2.5-3.5h,提取2-3次,合并滤液,冷却后自然沉降,得刺玫果碱提液,备用;
(4)先按体积比为4:1-7:1比例,将刺玫果酸提液和碱提液混合,然后将其与辅料复配,均质;
(5)将配制好的饮料自然沉降,然后进行高温瞬时灭菌,得到刺玫果功能饮料;
(6)将杀菌后饮料冷却,无菌灌装,即得成品;
而且所述的步骤(2)中刺玫果粉与酸性水的质量比为:1:20-25,酸性水pH值为4-5,所用酸为食用乙酸;
而且所述的步骤(3)中刺玫果粉与碱性水的质量比为:1:25-30,碱性水pH值为8-9,所用碱为食用碳酸钠;
而且所述的步骤(4)中所述的辅料为:三氯蔗糖、安赛蜜、蔗糖、柠檬酸、麦芽糖糊精,各辅料的添加量占饮料重量百分比分别为:三氯蔗糖:0.07% - 0.08%,安赛蜜:0.09% - 0.10%,蔗糖:4.0% - 5.0%,柠檬酸:0.10% - 0.12%,麦芽糖糊精:0.18%-0.20%,其余为纯净水;
而且所述的步骤(4)中将刺玫果酸提液和碱提液混合,然后将其与辅料复配得到的饮料的pH值为5.5-6.5。
而且所述步骤(5)中的高温瞬时灭菌在90-100℃下进行,并保持4-5 min。
本发明的优点和有益效果如下:
1.本功能饮料制备中,采用碱性水提取总黄酮,一方面提高了总黄酮的提取效率,不但能充分提取水溶性的黄酮苷,而且在碱水的作用下还把一些不溶于水的黄酮类物质以盐的形式提取出来,增加了饮料中黄酮的含量,丰富了黄酮的种类;
2.本功能饮料制备中,若采用水提热回流法, 由于维生素C的热不稳定性,会极大破坏维生素C结构,使营养成分流失,本发明采用酸性水浸法提取维生素C,不但使其提取效率提高,而且稳定性得到保护;
3.本功能饮料制备中,采用的碱水为食用碱配制而成,与黄酮成盐后不但利于人体的吸收,而且较好地掩蔽了黄酮类物质的苦涩之感,使该饮料酸甜润口,色泽鲜亮;
4.本功能饮料中,通过调节刺玫果酸提液和碱提液混合比例,使该饮料的pH值偏弱酸性,这使维生素C和一些黄酮类物质的稳定性得以保护,从根本上保证了该发明色泽的稳定性和较高的功能性;
5.本功能饮料中,黄酮类物质和维生素C的含量均较高,两种主成分的药理活性明确且显著,其中,黄酮类物质具有调脂、降压、抗衰老、抗癌等功效,维生素C则能够提高人体的免疫力,促进胆固醇的代谢,有效地预防动脉硬化。两者的药理活性相互协同,使本饮料的功能性更强。
具体实施方式
下面叙述本发明的具体实施方式。所述实施方式仅是对本发明中优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明技术的前提下,本领域的工程技术人员对本发明方案做出的各种变形和改进,均应落入本发明的要求权利书确定的保护范围内。
实施例一
一种刺玫果功能性饮料的制备方法,步骤是:
(1)选取色泽鲜红、成熟的刺玫果,洗净,沥干,烘干后粉碎,备用;
(2)取粉碎的刺玫果粉50Kg,按料液比(m/v)=1:23加入酸性水,在振荡器上30℃下浸提12h后,过滤,浸提液自然沉降,得刺玫果酸提液,备用;
(3)将新鲜配置的碱性水溶液按料液比(m/v)=1:28加入上步浸提后得到的刺玫果残渣中,加热回流下,提取3.0 h,提取3次,合并3次滤液,冷却后自然沉降,得刺玫果碱提液,备用;
(4)将刺玫果酸提液和碱提液按体积比1:5比例混合,然后将其与辅料复配,所用辅料为:三氯蔗糖、安赛蜜、蔗糖、柠檬酸、麦芽糖糊精,各辅料的添加量占饮料重量百分比分别为:三氯蔗糖:0.07%,安赛蜜:0.09%,蔗糖:4.0%,柠檬酸:0.10%,麦芽糖糊精:0.18%,其余为纯净水;
(5)将配制好的饮料自然沉降,然后进行高温瞬时灭菌,即,在90-100℃下保持4-5 min,得到刺玫果功能饮料;
(6)将杀菌后饮料冷却,无菌灌装,即得刺玫果功能饮料。
按上述方法得到的产品具有如下性状:
色泽:酒红色
气味:浓郁的甜香味
pH值:5.5-6.5
相对密度:0.8-1.1。
Claims (5)
1.一种刺玫果功能饮料的制备方法,其特征在于,步骤是:
(1)选取色泽鲜红、成熟的果实,洗净,沥干,烘干,粉碎,备用;
(2)取粉碎的刺玫果粉,加入酸性水,在振荡器上25-35℃下浸提10-12h后,过滤,浸提液自然沉降,得刺玫果酸提液,备用;
(3)将新鲜配置的碱性水溶液加入上步浸提后得到的刺玫果残渣中,加热回流下,提取2.5-3.5h,提取2-3次,合并滤液,冷却后自然沉降,得刺玫果碱提液,备用;
(4)将刺玫果酸提液和碱提液按体积比为4:1-7:1比例,混合,然后将其与辅料复配;
(5)将配制好的饮料,进行高温瞬时灭菌,得到刺玫果功能饮料:步骤(5)中所述高温瞬时灭菌在90-100℃下进行,并保持4-5min;
(6)将杀菌后饮料冷却,无菌灌装,即得成品。
2.如权利要求1所述的一种刺玫果功能饮料的制备方法,其特征在于,所述的步骤(2)中刺玫果粉与酸性水的质量比为:1:20-25,所用酸为食用乙酸。
3.如权利要求1所述的一种刺玫果功能饮料的制备方法,其特征在于,所述的步骤(3)中刺玫果粉与碱性水的质量比为:1:25-30,所用碱为食用碳酸钠。
4.如权利要求1所述的一种刺玫果功能饮料的制备方法,其特征在于,步骤(4)中所述的辅料为:三氯蔗糖、安赛蜜、蔗糖、柠檬酸、麦芽糖糊精,各辅料的添加量占饮料重量百分比分别为:三氯蔗糖:0.07%---0.08%,安赛蜜:0.09%--0.10%,蔗糖:4.0%--5.0%,柠檬酸:0.10%---0.12%,麦芽糖糊精:0.18%--20%,其余为纯净水。
5.如权利要求1所述的一种刺玫果功能饮料的制备方法,其特征在于,所述的步骤(4)中将刺玫果酸提液和碱提液混合,然后将其与辅料复配得到的均质液的pH值为5.5-6.5。
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