CN104187919A - 一种蓝莓芦笋保健饮料及其制备方法 - Google Patents
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Abstract
本发明公开了一种蓝莓芦笋保健饮料,它包括新鲜的蓝莓果浆、芦笋汁、益寿糖、蜂蜜和矿泉水。其各组份的重量百分比为:蓝莓果浆40%-50%,芦笋汁20%-30%,益寿糖8%-12%,蜂蜜3%-5%,余量矿泉水。该饮料的制备方法有以下步骤:a.制备蓝莓果浆;b.制备芦笋汁;c.将一定重量份的蓝莓果浆和芦笋汁混合均匀,之后再加入一定比例的益寿糖、蜂蜜和矿泉水混合,并进一步精滤;d.真空脱气、灭菌、灌装制成成品。该保健饮料制备方法简单、无污染、纯绿色、集营养保健功能和特殊风味于一体,更益于人们的身体健康。
Description
技术领域
本发明涉及一种保健饮料,具体地说是一种蓝莓芦笋保健饮料及其制备方法,属于食品加工技术领域。
背景技术
蓝莓是一种营养价值极高的水果,被国际粮农组织列为五大健康食品之一,被誉为 “世界水果之王”。具有抗衰老、保视力,提高免疫力等功效。芦笋味美鲜嫩,营养丰富,国际市场上有“蔬菜之王”的美称。芦笋中含有的若干种皂苷和组蛋白,细胞试验和临床均已确认了它们的抗癌效果,被誉为抗癌之星。芦笋还对整体现代文明慢性病的主要肇因-脂质过氧化、自由基及免疫损伤等的防治及老龄保健均有突出意义。
蓝莓汁虽然营养丰富,但单一的蓝莓汁口感较淡,具有酸涩感,且由于蓝莓汁成本较高,所以市场上一些蓝莓饮料中蓝莓成分含量很低,因而通过加入蓝莓香精来增加蓝莓口味,蓝莓香精的使用对人体健康是不利的。芦笋汁营养成分较高,但带有苦味,因而多数消费者不喜欢食用。
发明内容
为了解决采用蓝莓、芦笋制成的单一果汁饮料存在的上述问题,本发明提供了一种蓝莓芦笋保健饮料及其制备方法,该保健饮料无污染、纯绿色、集营养保健功能和特殊风味于一体,具有提高人体免疫力、美容、抗衰老、防癌等功效。
为了实现上述目的,本发明采用的技术方案为:一种蓝莓芦笋保健饮料,其特征在于,是由以下重量百分比的原料组成:蓝莓果浆40%-50%,芦笋汁20%-30%,益寿糖8%-12%,蜂蜜3%-5%,余量矿泉水。
所述蓝莓果浆的制备方法:选取无腐烂、无虫害、新鲜的蓝莓,清洗后捞出空干水分,90℃条件下烫漂10min,破碎成蓝莓果浆,80目筛粗滤得蓝莓果浆。
所述芦笋汁的制备方法:将新鲜芦笋清洗去杂物,于1%的苏打水中浸泡0.5小时,沥干备用;用1%柠檬酸水、100℃、3 min杀青,冷水流动冷却至40-60℃;将原料切段,榨汁;4层纱布过滤,向芦笋滤液中加入等体积的矿泉水,摇匀得到芦笋汁。
一种蓝莓芦笋保健饮料的制备方法,其特征在于,它包括以下步骤:a.制备蓝莓果浆;b.制备芦笋汁;c.将一定重量份的蓝莓果浆和芦笋汁混合均匀,之后再加入一定比例的益寿糖、蜂蜜和矿泉水混合,并采用120目筛进一步精滤;d.混合饮料在15-20MPa的高压均质机内均质15-20 min,再真空脱气2-3min,脱气温度65℃,灌装后于100℃灭菌10s,冷却至40℃以下即得成品。
所述蓝莓果浆的制备方法为:选取无腐烂、无虫害、新鲜的蓝莓,清洗后捞出空干水分,90℃条件下烫漂10min,破碎成蓝莓果浆,80目筛粗滤,去除皮层和其它悬浮物得蓝莓果浆。
所述芦笋汁的制备方法为:将新鲜芦笋清洗去杂物,于1%的苏打水中浸泡0.5小时,沥干备用。用1%柠檬酸水、100℃、3 min杀青,冷水流动冷却至40-60℃。将原料切段,榨汁。4层纱布过滤,向芦笋滤液中加入等体积的矿泉水,摇匀得到芦笋汁。
本发明的有益效果是:
1)蓝莓果浆、芦笋汁均采用纯天然新鲜原料制成,该饮料口感好,而且保留了蓝莓、芦笋中各自的营养成分,具有提高人体免疫力、美容、抗衰老、防癌等功效,克服了现有饮品所含营养成份和功能单一的不足之处。
2)本发明添加益寿糖代替蔗糖,既可以保持产品风味,又更益于人体健康。
3)本发明加工工艺简单,加工成本较低,有利于对产品进行规模化生产。
具体实施方式
1.制备蓝莓果浆
选取无腐烂、无虫害、新鲜的蓝莓,清洗后捞出空干水分。90℃条件下烫漂10min,破碎成蓝莓果浆,80目筛粗滤,去除皮层和其它悬浮物得蓝莓果浆。
2.制备芦笋汁
将新鲜芦笋清洗去杂物,于1%的苏打水中浸泡0.5小时,沥干备用。用1%柠檬酸水、100℃、3 min杀青,冷水流动冷却至40-60℃。将原料切段,榨汁。4层纱布过滤,向芦笋滤液中加入等体积的矿泉水,摇匀得到芦笋汁。
实施例1
将40%蓝莓果浆和20%芦笋汁先混合均匀,之后再加入12%的益寿糖,3%的蜂蜜和余量矿泉水调配,并采用120目筛进一步精滤;
将精滤后的混合溶液在15-20MPa的高压均质机内均质15min,再真空脱气2-3min,脱气温度65℃,灌装后于100℃灭菌10s,冷却至40℃以下即得成品1。
实施例2
将45%蓝莓果浆和25%芦笋汁先混合均匀,之后再加入12%的益寿糖,5%的蜂蜜和余量矿泉水调配,并采用120目筛进一步精滤;
将精滤后的混合溶液在15-20MPa的高压均质机内均质16 min,再真空脱气2-3min,脱气温度65℃,灌装后于100℃灭菌10s,冷却至40℃以下即得成品2。
实施例3
将45%蓝莓果浆和30%芦笋汁先混合均匀,之后再加入10%的益寿糖,5%的蜂蜜和余量矿泉水调配,并采用120目筛进一步精滤;
将精滤后的混合溶液在15-20MPa的高压均质机内均质18 min,再真空脱气2-3min,脱气温度65℃,灌装后于100℃灭菌10s,冷却至40℃以下即得成品3。
实施例4
将50%蓝莓果浆和30%芦笋汁先混合均匀,之后再加入8%的益寿糖,3%的蜂蜜和余量矿泉水调配,并采用120目筛进一步精滤;
将精滤后的混合溶液在15-20MPa的高压均质机内均质18 min,再真空脱气2-3min,脱气温度65℃,灌装后于100℃灭菌10s,冷却至40℃以下即得成品4。
测试例1 酸甜度及风味官能评价试验
在全市范围内分别选取不同年龄阶段的测试人群共100名,每个年龄阶段有20名被调查者,共分为5组,对本发明实施例1至4提供的保健饮料进行酸甜度及风味官能评价,官能评价标准见表1,甜度及风味评价结果见表2、表3。
表1官能评价标准
表2 酸甜度评价结果
表3 风味评价结果
从表2、3的评价结果中可以看出,本配方制备的饮料酸甜度总体满意度达到96.3%,风味群众总体满意度为95.5%,是一种营养丰富,口感风味好,易于人群接受的良好饮品。
测试例2 蓝莓芦笋保健饮料免疫功能试验
对小鼠腹腔巨噬细胞吞噬功能的影响
取小鼠70只,体重在20-25g,随机均匀分为7组,试验组1-6组,对照组第7组,分别给试验组1-4灌胃上述实施例1-4制得的饮料10ml,第5、6组分别灌胃同剂量的单一蓝莓饮料和单一芦笋饮料,对照组第7组灌胃同剂量的生理盐水,每天给药1次,连续7天。于最后1次给药后1h,每只小鼠腹腔注射5%鸡红细胞混悬液0.4ml,于给鸡红细胞后4h处死小鼠,按传统毒理学试验中的鸡红细胞法测小鼠腹腔巨噬细胞吞噬功能。试验结果见表4。
表4 蓝莓芦笋保健饮料对正常小鼠腹腔巨噬细胞吞噬功能的影响(±s)
组别 | 动物数/只 | 用量/ml | 吞噬百分率% | 吞噬指数 |
1 | 10 | 10 | 69.2±4.2 | 0.91±0.71 |
2 | 10 | 10 | 65.3±5.1 | 0.93±0.82 |
3 | 10 | 10 | 70.1±3.9 | 0.99±0.91 |
4 | 10 | 10 | 68.5±4.5 | 0.97±0.88 |
5 | 10 | 10 | 47.2±4.0 | 0.72±0.69 |
6 | 10 | 10 | 56.9±3.5 | 0.82±0.71 |
7 | 10 | 10 | 45.2±3.2 | 0.60±0.76 |
对正常小鼠溶血素形成的影响
小鼠动物数、分组、给药均同前,于给药第1天,每鼠腹腔注射5%鸡红细胞生理盐水混悬液0.2ml进行免疫,于最后一次后药2h后,小鼠眼眶取血,按血清溶血素分光光度检测法测溶血素形成情况。
对正常小鼠溶血空斑形成的影响
小鼠动物数、分组、给药及免疫均同前,于最后一次给药后2h,将小鼠脱颈椎处死,解剖取出脾脏,将两个小鼠脾脏放在一起用匀浆器匀浆,按传统药理学试验检测溶血空斑法检测本试验形成情况。
对正常小鼠淋巴细胞转化的影响
小鼠动物数、分组、给药均同前,于给药的前3天,每只小鼠每天肌肉注射植物血凝素8mg/kg,于最后一次给药后2h,小鼠剪尾取血,推片,瑞士染液染色,用油镜观察外周血淋巴细胞转化率。试验结果见表5。
表5蓝莓芦笋保健饮料对正常小鼠溶血素、溶血空斑形成及淋巴细胞的转化的影响(±s)
组别 | 动物数/只 | 用量/ml | 溶血素形成(A) | 淋巴细胞转化率/% | 例数/个 | 溶血空斑形成(A) |
1 | 10 | 10 | 0.178±0.063 | 52.1±2.7 | 5 | 0.407±0.005 |
2 | 10 | 10 | 0.183±0.035 | 51.7±3.5 | 5 | 0.398±0.020 |
3 | 10 | 10 | 0.185±0.021 | 53.7±3.0 | 5 | 0.423±0.032 |
4 | 10 | 10 | 0.171±0.041 | 52.5±4.6 | 5 | 0.410±0.052 |
5 | 10 | 10 | 0.135±0.029 | 47.1±2.1 | 5 | 0.310±0.043 |
6 | 10 | 10 | 0.169±0.051 | 51.4±5.3 | 5 | 0.375±0.021 |
7 | 10 | 10 | 0.122±0.021 | 45.6±3.2 | 5 | 0.271±0.008 |
对比表4和表5的数据,我们可以发现,本发明的保健饮料对小鼠腹腔巨噬细胞吞噬功能、小鼠溶血素、溶血空斑形成及淋巴细胞的转化方面具有较好的免疫效果,且都要比传统单一的饮料具有更好的免疫功能。
Claims (4)
1.一种蓝莓芦笋保健饮料,其特征在于,是由以下重量百分比的原料组成:蓝莓果浆40%-50%,芦笋汁20%-30%,益寿糖8%-12%,蜂蜜3%-5%,余量矿泉水;
所述蓝莓果浆的制备方法:选取无腐烂、无虫害、新鲜的蓝莓,清洗后捞出空干水分,90℃条件下烫漂10min,破碎成蓝莓果浆,80目筛粗滤得蓝莓果浆;
所述芦笋汁的制备方法:将新鲜芦笋清洗去杂物,于1%的苏打水中浸泡0.5小时,沥干备用;用1%柠檬酸水、100℃、3 min杀青,冷水流动冷却至40-60℃;将原料切段,榨汁;4层纱布过滤,向芦笋滤液中加入等体积的矿泉水,摇匀得到芦笋汁。
2.一种权利要求1所述的蓝莓芦笋保健饮料的制备方法,其特征在于,包括以下步骤:a.制备蓝莓果浆;b.制备芦笋汁;c.将一定重量份的蓝莓果浆和芦笋汁混合均匀,之后再加入一定比例的益寿糖、蜂蜜和矿泉水混合,并采用120目筛进一步精滤;d.混合饮料在15-20MPa的高压均质机内均质15-20 min,再真空脱气2-3min,脱气温度65℃,灌装后于100℃灭菌10s,冷却至40℃以下即得成品。
3. 根据权利要求2所述的蓝莓芦笋保健饮料的制备方法,其特征在于,所述蓝莓果浆的制备方法为:选取无腐烂、无虫害、新鲜的蓝莓,清洗后捞出空干水分,90℃条件下烫漂10min,破碎成蓝莓果浆,80目筛粗滤得蓝莓果浆。
4.根据权利要求2所述的蓝莓芦笋保健饮料的制备方法,其特征在于,所述芦笋汁的制备方法为:将新鲜芦笋清洗去杂物,于1%的苏打水中浸泡0.5小时,沥干备用;用1%柠檬酸水、100℃、3 min杀青,冷水流动冷却至40-60℃;将原料切段,榨汁;4层纱布过滤,向芦笋滤液中加入等体积的矿泉水,摇匀得到芦笋汁。
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