CN104187923B - 一种含虾蛄头、虾蛄壳的保健饮料及其制备方法 - Google Patents
一种含虾蛄头、虾蛄壳的保健饮料及其制备方法 Download PDFInfo
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Abstract
本发明涉及一种含虾蛄头、虾蛄壳的保健饮料及其制备方法。该饮料的原料配方按重量百分比计为：虾蛄酶解蛋白液7～12％，抗坏血酸钙5～8％，双歧糖5～8％，榕树果汁7～12％，兰香草汁6～10％，纯净水50～70％；将上述原料通过多种途径的加工手段制成饮料，色泽自然，风味独特，香气清新，味道鲜美。既解决了虾蛄酶解蛋白粉苦腥味重，无法作为食品基料的问题，又使饮料营养保健价值更胜一筹的同时具有风味更独特、口味更佳，且天然绿色，食用安全性更高。经常饮用可提高人体免疫力、降糖减脂、抗菌消炎、抗癌、抗衰老、缓解骨质疏松、防治心脑血管、消化道等疾病。且废料综合利用，蕴含着巨大的社会、生态、环境和经济效益。
Description
技术领域
本发明涉及一种饮料及其制备方法，特别是涉及一种含虾蛄头、虾蛄壳的保健饮料及其制备方法。
背景技术
饮料是人们日常生活中必不可少的消费品之一。随着时代的发展，饮料的品种越来越多，花色也越来越丰富，但归结起来主要分果、蔬汁、功能和碳酸类饮料。这些饮料品尝起来，尽管口味多种多样、各具特色，但真正既具有营养价值、又具有一定保健功能的却为数不多。而且，为了让饮料有较好风味，在制作饮料过程中或多或少都会加入人工合成香精、色素、增稠剂、防腐剂等添加剂，使饮料存在着诸多影响健康的不安全因素。因此，人们迫切需要一种新的技术方案来解决上述问题。
虾蛄俗称虾爬子、螳螂虾、口虾蛄等，浙江沿海一带俗称赖尿虾、虾拔弹、虾钩弹，隶属节肢动物门，甲壳纲，口足目，蛄虾科，多年生海产经济甲壳类。喜栖于浅潮和深海泥沙或礁石裂缝内，分布范围极广，从俄罗斯的大彼得海湾到日本及中国沿海、菲律宾、马来半岛、夏威夷群岛均有分布，以中国的黄海、渤海、海南和东海品种最多。虾蛄肉质细嫩鲜美，个体大，分为头胸部与腹部两部分，共具20个体节，头部5节，胸部8节，腹部7节，头部与胸部前4节愈合形成头胸部，由头胸甲覆盖其上，胸部后4节露出头胸甲之外，头胸甲的前端着生有2对触角、1对大颚、2对小颚及带柄的复眼，腹部略平扁，由6腹节与扁平的1尾节组成，肛门开口于尾节腹面。虾蛄壳多肉少，在加工、食用过程中会产生大量的虾蛄头、虾蛄壳(约占虾蛄体重的65％～75％)。目前仅有少量被用于生产饲料等低值产品，大部分被丢弃，造成了环境污染。实际上，虾蛄头、虾蛄壳如能合理利用，其价值并不在其肉之下，除了含有蛋白质、甲壳素、虾青素、钙、锌、镁和磷等矿物质外，虾蛄头还含有丰富的脑磷脂、脂肪、胡萝卜素及人体必需的各种氨基酸等[张强，“虾蛄头脂肪酸分析”《营养学报》1998年第1期]。其生物学活性和药理作用已被大量研究结果证实，具有提高机体免疫力、抗氧化、抗菌、抗衰老、抗肿瘤、改善大脑机能、提高记忆力，降压、降脂保肝以及预防心脑血管疾病等功效，且对人体安全性极高。因此，近年来国内外学者都致力于寻求对虾蛄头、虾蛄壳深加工技术，主要集中在“从虾蛄壳制备甲壳素和壳聚糖的研究”[杨丹等，《食品科学》2006年12期]以及虾蛄头加工成虾蛄油、虾蛄头粉、虾蛄头酱、复合饲料、提取蛋白质等方面[郭文场等，“中国沿海虾蛄的养殖与综合利用”《特种经济动植物》2011年第11期]。但直接加工成虾蛄头粉，营养价值低，只能作为普通或低档饲料；如果通过酶解法提取虾蛄头中蛋白质，在水解过程往往会产生较重的苦腥味，风味差，难以直接用于食品。经检索，迄今为止，国内外均未见将虾蛄头、虾蛄壳进行生物技术处理并用于制作饮料的文献公开发表过，也未见相关产品上市。
发明内容
本发明的目的在于针对目前虾蛄头、虾蛄壳开发利用存在的不足，给出工艺，提供一种含虾蛄头、虾蛄壳的保健饮料及其制备方法，既解决了虾蛄酶解蛋白粉苦腥味较重，风味差，无法作为食品基料的问题，又使饮料营养保健价值更胜一筹的同时具有风味更独特、口味更佳，且天然绿色，食用安全性更高，利于人体得到更多的健康利益。
为了实现本发明的目的，本发明采用的一个技术方案在于提供一种含虾蛄头、虾蛄壳的保健饮料，该饮料的原料配方按重量百分比计为：虾蛄酶解蛋白液7～12％，抗坏血酸钙5～8％，双歧糖5～8％，榕树果汁7～12％，兰香草汁6～10％，纯净水50～70％；它的制备方法包括以下工艺步骤：
①制备虾蛄酶解蛋白液，采集新鲜虾蛄头，清洗，倒入浸提罐中，并加入其重量2～5倍的水，煮沸10～20分钟，过滤，收集滤渣，滤渣用胶体磨进行磨浆，边磨边加入滤渣重量3～6倍的水，pH调节到7.5～9，再加入滤渣重量0.2～1.1％的胰蛋白酶，在40～75℃条件下酶解2～5小时，80～95℃条件下灭酶20分钟，离心，取上清液，加入上清液重量3～7％的仙草多糖、0.1～0.3％的柠檬酸和0.3～0.6％的甘氨酸脱苦脱腥，过200目筛，罐装，灭菌，得虾蛄酶解蛋白液；
②制备抗坏血酸钙：采集新鲜虾蛄壳，清洗，干燥，加入虾蛄壳重量1.5％的液氮混匀，粉碎至15～25目壳粉，倒入浸提罐中，并按壳粉重的2～5倍量加入浓度为3～7wt％的NaOH溶液，45～55℃条件下搅拌3～5小时，过滤，收集滤渣，水洗至中性，沥干，加入滤渣重量1.5～3倍的抗坏血酸溶液，且抗坏血酸溶液中抗坏血酸与水的重量比为1∶1，30～35℃条件下搅拌2～5小时，趁热过滤，滤液浓缩至1/2时，冷却后加入浓缩液3倍体积的浓度为90～95wt％的乙醇，静置析出结晶，脱去乙醇，结晶干燥，粉碎过200目筛，得抗坏血酸钙；
③制备榕树果汁：挑选成熟、无霉烂变质的榕树果，洗净，榨汁、得压榨液和压榨渣，将压榨渣于等重量60℃热水浸提1～3小时，过滤，得压榨汁，压榨汁与压榨液合并，过200目筛，取筛下滤液，得榕树果汁；
④制备兰香草汁：采集无霉烂变质的兰香草，去杂，洗净，沥干，放入浸提罐中，加入其重量2～5倍的浓度为25～37wt％的乙醇，35～50℃条件下提取2～6小时，过滤，滤液真空浓缩至1/3体积时，加入浓缩液0.3～0.6倍体积的水提取30～50分钟，过滤，得滤液A和滤渣，在滤渣中加入滤渣重量5～12倍的水，40～60℃条件下超声提取2～6小时，过滤，得滤液B，合并滤液B与滤液A，过200目筛，取筛下滤液，得兰香草汁；
⑤按配方称取虾蛄酶解蛋白液、榕树果汁、兰香草汁混合，然后加入配方量的抗坏血酸钙、双歧糖、纯净水定容，即形成混合液；
⑥将步骤⑤得到的混合液在25～50MPa压力下均质，真空度0.076～0.085MPa下脱气，超高温瞬时杀菌，立即灌装、封口后迅速冷却到常温，即得含虾蛄头、虾蛄壳的保健饮料。
上述制备方法中，虾蛄酶解蛋白粉脱苦脱腥作用机理是，仙草多糖作为抑制腥味产生的抗氧化剂，能有效清除酶解蛋白液中的自由基、阻止或者延缓不饱和脂肪酸的氧化；甘氨酸具有抗氧化和防腐性的特性，其与仙草多糖之间具有很好的协同作用，更好地发挥调味、改善口味的作用，则能优化脱去苦腥味效果；柠檬酸为风味调节添加剂，使得酶解液呈现柠檬的香气，增加香味，提高口感；其反应条件温和，对酶解液的营养和活性成分进行最大限度的保护。在此基础上再与兰香草的营养成分和活性物质配伍，功能互补、协同增效，在保证蛋白质损失最小的情况下使苦腥味基本脱除，并具有提味增鲜效果。
通过上述制备方法得到的虾蛄酶解蛋白液，是一种小分子多肽、氨基酸、呈味核苷酸、多种维生素和微量元素的混合物。其分子量小，生物活性高，在人体内几乎全部被直接吸收利用。在调节胃肠道运动、改善生理机能、调节免疫系统、改善大脑机能、延缓衰老、降血脂、降血压、抗菌、抗氧化、抗疲劳、抗病毒、抗癌、清除自由基和促进矿物元素吸收提高生物利用率等方面发挥着重要作用。
通过上述制备方法得到的抗坏血酸钙，具有抗坏血酸和钙双重生理功能的化合物。已被现代科学确认，抗坏血酸钙既可以促进钙的吸收，增加钙的吸收率，治疗骨质疏松、痛风、关节炎、胃病、肺炎、肝癌和高血压等疾病；又可作为食品的抗氧化剂和防腐剂，阻止食品中亚硝基胺等致癌物的形成，防止食品腐烂变质。
上述原料中的榕树果为桑科植物榕树的果实，分布于浙江、福建、广东、海南等地，榕树果含有蛋白质、脂肪、粗纤维、果胶、总糖、氨基酸、花青素、色素、维生素C和钙、钾、铁、镁、磷、锰、钠、硒、锌等微量元素，具有清热解毒功效[陆海南等，“榕树果营养成分研究”《安徽农业科学》2012年第8期]。另有报道，榕树果还具有抗氧化、抗菌、抗过敏、抗癌、防辐射等作用，能够提高免疫力，增强血管弹性，改善循环系统和增进皮肤的光滑度，抑制炎症和过敏，改善关节的柔韧性。
上述原料中的兰香草是马鞭草科莸属的一种重要的药用植物，最早可见记载于《植物名实图考》。分布于安徽、浙江、江苏及南方各省区。全草含黄酮甙、生物碱、酚类、甾体、氨基酸、有机酸、鞣质及多种挥发油成分。其挥发性油的主要成分有芳樟醇、紫苏醇、香芹酮、荠烯、4-甲基-6-庚烯-3-酮、草烯、马鞭草烯酮、左旋松香芹酮、2-壬烯-4-炔等[孙凌峰等，“兰香草挥发油化学成分的研究”《香料香精化妆品》2004年06期]。具有很强的香味，可疏风解表、祛痰止咳、散瘀止痛，对金黄色葡萄球菌、伤寒杆菌、芽孢杆菌、大肠杆菌、绿脓杆菌均有抑制作用。
发明人进行大量摸索总结，发现兰香草与榕树果按照本发明的配比混合，可以有效防止析水、沉淀、分层、凝胶等现象发生，增强饮料的流变学性质，保持饮料状态的均匀稳定。其与抗坏血酸钙、虾蛄酶解蛋白液多种有效成分有机融合，功效互补，在显著提高饮料营养保健价值的同时又使抗氧化、抗菌、分解和吸附具有协同增效作用，对去腥增香、调味、抑菌、防腐、保鲜表现出相加的作用效果。既脱去虾蛄酶解蛋白液苦腥味，更具有独特的风味和护色、增鲜效果。又能抑制饮料中细菌滋生，从而有效防止了饮料的氧化变质，延长保质期。
本发明通过多种途径的加工手段从虾蛄头、虾蛄壳提取虾蛄酶解蛋白粉、抗坏血酸钙，脱去苦腥味，使其既可作为人们生活的基本食品又具有对人体很好的营养保健作用，由此提高了虾蛄头、虾蛄壳的综合利用率，蕴含着巨大的社会、生态、环境和经济效益。
本发明将虾蛄头、虾蛄壳、兰香草、榕树果、双歧糖、仙草多糖、柠檬酸和甘氨酸等所具有的生理活性物质和营养保健成分被充分引入饮料产品中，各成分发挥作用相得益彰，功效互补，营养成分更丰富，保健功能更明显，更易被人体吸收，保质期更长。且不添加任何的人工色素、香精、增稠剂、防腐剂等合成物质，对人体安全性极高，色泽自然，风味独特，香气清新，味道鲜美，有清热解毒、健胃消食、生津止渴、滋阴润燥的作用。常饮本发明制备的饮料可提高人体免疫力、降糖减脂、抗菌消炎、抗癌、抗衰老、缓解骨质疏松、防治心脑血管、消化道等疾病，特别适合儿童和老年人进食补钙。
具体实施方式
下面结合具体实施例，进一步阐述本发明。但这些实施例仅限于说明本发明而不用于限制本发明的保护范围。
实施例一
1.原料准备：
①制备虾蛄酶解蛋白液，采集新鲜虾蛄头，清洗，倒入浸提罐中，并加入其重量4倍的水，煮沸15分钟，过滤，收集滤渣，滤渣用胶体磨进行磨浆，边磨边加入滤渣重量5倍的水，pH调节到9，再加入滤渣重量0.6％的胰蛋白酶，在70℃条件下酶解5小时后，95℃条件下灭酶20分钟，离心，取上清液，加入上清液重量4％的仙草多糖、0.12％的柠檬酸和0.3％的甘氨酸脱苦脱腥，过200目筛，罐装，灭菌，得虾蛄酶解蛋白液；
②制备抗坏血酸钙：采集新鲜虾蛄壳，清洗，干燥，加入虾蛄壳重量1.5％的液氮混匀，粉碎至15目壳粉，倒入浸提罐中，并按壳粉重的3倍量加入浓度为4wt％的NaOH溶液，55℃条件下搅拌3小时，过滤，收集滤渣，水洗至中性，沥干，加入滤渣重量2倍的抗坏血酸溶液，且抗坏血酸溶液中抗坏血酸与水的重量比为1∶1，35℃条件下搅拌3小时，趁热过滤，滤液浓缩至1/2时，冷却后加入浓缩液3倍体积的浓度为95wt％的乙醇，静置析出结晶，脱去乙醇，结晶干燥，粉碎过200目筛，得抗坏血酸钙；
③制备榕树果汁：挑选成熟、无霉烂变质的榕树果，洗净，榨汁、得压榨液和压榨渣，将压榨渣于等重量60℃热水浸提2小时，过滤，得压榨汁，压榨汁与压榨液合并，过200目筛，取筛下滤液，得榕树果汁；
④制备兰香草汁：采集无霉烂变质的兰香草，去杂，洗净，沥干，放入浸提罐中，加入其重量3倍的浓度为25wt％的乙醇，45℃条件下提取5小时，过滤，滤液真空浓缩至1/3体积时，加入浓缩液0.4倍体积的水提取35分钟，过滤，得滤液A和滤渣，在滤渣中加入滤渣重量7倍的水，50℃条件下超声提取3小时，过滤，得滤液B，合并滤液B与滤液A，过200目筛，取筛下滤液，得兰香草汁。
2.原料配方：
虾蛄酶解蛋白液10kg，抗坏血酸钙6kg，双歧糖7kg，榕树果汁9kg，兰香草汁8kg，纯净水60kg。
3.制备步骤：
①称取虾蛄酶解蛋白液10kg、榕树果汁9kg、兰香草汁8kg混合，然后加入抗坏血酸钙6kg、双歧糖7kg、纯净水60kg定容，即形成混合液；
②将步骤①得到的混合液在35MPa压力下均质，真空度0.083MPa下脱气，超高温瞬时杀菌，立即灌装、封口后迅速冷却到常温，即得含虾蛄头、虾蛄壳的保健饮料。
实施例二
1.原料准备：
①制备虾蛄酶解蛋白液，采集新鲜虾蛄头，清洗，倒入浸提罐中，并加入其重量5倍的水，煮沸20分钟，过滤，收集滤渣，滤渣用胶体磨进行磨浆，边磨边加入滤渣重量4倍的水，pH调节到8，再加入滤渣重量0.5％的胰蛋白酶，在75℃条件下酶解3小时后，95℃条件下灭酶20分钟，离心，取上清液，加入上清液重量3％的仙草多糖、0.18％的柠檬酸和0.5％的甘氨酸脱苦脱腥，过200目筛，罐装，灭菌，得虾蛄酶解蛋白液；
②制备抗坏血酸钙：采集新鲜虾蛄壳，清洗，干燥，加入虾蛄壳重量1.5％的液氮混匀，粉碎至20目壳粉，倒入浸提罐中，并按壳粉重的5倍量加入浓度为7wt％的NaOH溶液，45℃条件下搅拌5小时，过滤，收集滤渣，水洗至中性，沥干，加入滤渣重量3倍的抗坏血酸溶液，且抗坏血酸溶液中抗坏血酸与水的重量比为1∶1，30℃条件下搅拌4小时，趁热过滤，滤液浓缩至1/2时，冷却后加入其3倍体积的浓度为90wt％的乙醇，静置析出结晶，脱去乙醇，结晶干燥，粉碎过200目筛，得抗坏血酸钙；
③制备榕树果汁：挑选成熟、无霉烂变质的榕树果，洗净，榨汁、得压榨液和压榨渣，将压榨渣于等重量60℃热水浸提3小时，过滤，得压榨汁，压榨汁与压榨液合并，过200目筛，取筛下滤液，得榕树果汁；
④制备兰香草汁：采集无霉烂变质的兰香草，去杂，洗净，沥干，放入浸提罐中，加入其重量4倍的浓度为30wt％的乙醇，50℃条件下提取3小时，过滤，滤液真空浓缩至1/3体积时，加入浓缩液0.5倍体积的水提取50分钟，过滤，得滤液A和滤渣，在滤渣中加入滤渣重量9倍的水，60℃条件下超声提取3小时，过滤，得滤液B，合并滤液B与滤液A，过200目筛，取筛下滤液，得兰香草汁。
2.原料配方：
虾蛄酶解蛋白液9kg，抗坏血酸钙7kg，双歧糖8kg，榕树果汁11kg，兰香草汁10kg，纯净水55kg。
3.制备步骤：
①称取虾蛄酶解蛋白液9kg、榕树果汁11kg、兰香草汁10kg混合，然后加入抗坏血酸钙7kg、双歧糖8kg、纯净水55kg定容，即形成混合液；
②将步骤①得到的混合液在50MPa压力下均质，真空度0.085MPa下脱气，超高温瞬时杀菌，立即灌装、封口后迅速冷却到常温，即得含虾蛄头、虾蛄壳的保健饮料。
Claims (1)
1.一种含虾蛄头、虾蛄壳的保健饮料，其特征在于，该饮料的原料配方按重量百分比计为：虾蛄酶解蛋白液7～12％，抗坏血酸钙5～8％，双歧糖5～8％，榕树果汁7～12％，兰香草汁6～10％，纯净水50～70％；它的制备方法包括以下工艺步骤：
①制备虾蛄酶解蛋白液，采集新鲜虾蛄头，清洗，倒入浸提罐中，并加入其重量2～5倍的水，煮沸10～20分钟，过滤，收集滤渣，滤渣用胶体磨进行磨浆，边磨边加入滤渣重量3～6倍的水，pH调节到7.5～9，再加入滤渣重量0.2～1.1％的胰蛋白酶，在40～75℃条件下酶解2～5小时，80～95℃条件下灭酶20分钟，离心，取上清液，加入上清液重量3～7％的仙草多糖、0.1～0.3％的柠檬酸和0.3～0.6％的甘氨酸脱苦脱腥，过200目筛，罐装，灭菌，得虾蛄酶解蛋白液；
②制备抗坏血酸钙：采集新鲜虾蛄壳，清洗，干燥，加入虾蛄壳重量1.5％的液氮混匀，粉碎至15～25目壳粉，倒入浸提罐中，并按壳粉重的2～5倍量加入浓度为3～7wt％的NaOH溶液，45～55℃条件下搅拌3～5小时，过滤，收集滤渣，水洗至中性，沥干，加入滤渣重量1.5～3倍的抗坏血酸溶液，且抗坏血酸溶液中抗坏血酸与水的重量比为1∶1，30～35℃条件下搅拌2～5小时，趁热过滤，滤液浓缩至1/2时，冷却后加入浓缩液3倍体积的浓度为90～95wt％的乙醇，静置析出结晶，脱去乙醇，结晶干燥，粉碎过200目筛，得抗坏血酸钙；
③制备榕树果汁：挑选成熟、无霉烂变质的榕树果，洗净，榨汁、得压榨液和压榨渣，将压榨渣于等重量60℃热水浸提1～3小时，过滤，得压榨汁，压榨汁与压榨液合并，过200目筛，取筛下滤液，得榕树果汁；
④制备兰香草汁：采集无霉烂变质的兰香草，去杂，洗净，沥干，放入浸提罐中，加入其重量2～5倍的浓度为25～37wt％的乙醇，35～50℃条件下提取2～6小时，过滤，滤液真空浓缩至1/3体积时，加入浓缩液0.3～0.6倍体积的水提取30～50分钟，过滤，得滤液A和滤渣，在滤渣中加入滤渣重量5～12倍的水，40～60℃条件下超声提取2～6小时，过滤，得滤液B，合并滤液B与滤液A，过200目筛，取筛下滤液，得兰香草汁；
⑤按配方称取虾蛄酶解蛋白液、榕树果汁、兰香草汁混合，然后加入配方量的抗坏血酸钙、双歧糖、纯净水定容，即形成混合液；
⑥将步骤⑤得到的混合液在25～50MPa压力下均质，真空度0.076～0.085MPa下脱气，超高温瞬时杀菌，立即灌装、封口后迅速冷却到常温，即得含虾蛄头、虾蛄壳的保健饮料。
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