CN104273615A - 一种山楂浸提液的萃取方法 - Google Patents
一种山楂浸提液的萃取方法 Download PDFInfo
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
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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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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
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- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
一种山楂浸提液的萃取方法。具体包括：采集新鲜的山楂果果实及新鲜山楂叶为原料，将山楂果清洗干净并切分去核，同时将山楂叶通过晒或烘干并提取山楂叶液，然后把山楂果肉和山楂叶液混合起来进行加热、打浆，最后按常规方法萃取得山楂浸提液。通过实施本发明，将山楂果和山楂叶有机组合起来，制备而得的山楂浸提液不但能很好地保留了山楂果果实和山楂叶原有的营养和功能成分，而且大幅度提高山楂浸提液中黄酮素、SOD等有效活性物质含量。以山楂浸提液为原料加工成为各式各样的食品，如山楂酒、山楂醋、山楂饮料等，并可大幅度提高这些食品的营养及功效性能，由此提高食品的品质及增值幅度，亦可产生比较显著地经济效益。
Description
技术领域
本发明属于一种水果深加工备技术领域，具体涉及到一种山楂浸提液的萃取方法。
背景技术
山楂果，果实酸甜可口，能生津止渴，亦可入药，入药归脾、胃、肝经，有消食化积、活血散瘀的功效。可食用部分76％。每100g中含能量397kJ，水分73g、蛋白质0.5g、脂肪0.6g，膳食纤维3.1g，碳水化合物22g、胡萝卜素100μg、维生素A 17μg；硫胺素0.02mg、核黄素0.02mg、尼克酸0.4mg；维生素C 53mg，维生素E 7.32mg；钾299mg、钠5.4mg、钙52mg、镁19mg、铁0.9mg，锰0.24mg、锌0.28mg、铜0.11mg、磷24mg、硒1.22μg。尚含解脂酶、鞣质等以及对大肠杆菌、绿脓杆菌、痢疾杆菌有抑制作用的成分。
山楂有重要的药用价值，自古以来，就成为健脾开胃、消食化滞、活血化痰的良药。山楂以果实作药用，性微温，味酸甘，入脾、胃、肝经，有消食健胃、活血化淤、收敛止痢之功能。对肉积痰饮、痞满吞酸、泻痢肠风、腰痛疝气、产后儿枕痛、恶露不尽、小儿乳食停滞等，均有疗效。
山楂由于山楂富含多种有机酸，能保持山楂中的维生素C，即使在加热的情况下，也不致被破坏，所以，制成山楂糕等制品后，维生素C仍能保存。山楂还富含胡萝卜素、钙、齐墩果酸、鸟素酸、山楂素等三萜类烯酸和黄酮类等有益成分(黄酮类多聚黄烷、三聚黄烷、鞣质等多种化学成分)，能舒张血管、加强和调节心肌，增大心室和心运动振幅及冠状动脉血流量，降低血清胆固醇和降低血压；此外，山楂对心脏活动功能障碍、血管性神经官能症、颤动性心律失常等症也有辅助治疗作用；山楂还含有槲皮苷，它有扩张血管、促进气管纤毛运动、排痰平喘之功能，故山楂是防治心血管病的理想保健食品和有较好疗效的食品，可用于用于高血压、高血脂、冠心病等的防治，均有较好效果。
山楂中果胶含量居所有水果之首，达6.4％，而据最新研究，果胶有防辐射物质的作用，它能从体内带走一半的放射性元素(锶、钴、钯等)。果胶还有吸附和抗菌性质，可从肠子上去除细菌、毒素并束缚住水分，因此，可治泻肚。
山楂中还含有丰富的钙和胡萝卜素，钙含量居水果之首，胡萝卜素的含量仅次于枣和猕猴桃，最适于小儿食用。山楂可单味或与其他食物、药物配伍以提高其食疗作用。
由于山楂的特殊口感，以及口味酸甜，有开胃的功效，所以人们将其做成冰糖葫芦，或者经多到加工，制成山楂片，或者制成山楂糕，各种山楂制成的产品都有开胃的功效加上酸甜的味道，所以很受人们喜爱。
但是，山楂属于季节性水果，一般7～9月份成熟采收，而且很不易保存。由于鲜大果山楂糖、酸度较高，营养丰富，常温下2～3天即变色、变味、腐烂，所以，山楂及时加工有利于缓解鲜果成熟期集中、保鲜期短而引起的保藏与消费的矛盾。目前，以山楂果为原料，制备成果脯、果膏、山楂糕等产品。或以山楂浆汁为原料制备成山楂酒、山楂茶等特色饮品。
由于山楂果本身含水量较少，不能用全压榨方法提取果汁，所以，常规的方法只能往山楂果肉中兑一定量的清水再打成浆汁。因此，传统的方法所获得的浆汁所含的山楂其有效成分少，同样其保健功效相对也比较弱。
发明内容
本发明的目的就是克服传统技术的不足而提供全新的一种山楂浸提液的萃取方法。具体包括：采集新鲜的山楂果果实及新鲜山楂叶为原料，将山楂果清洗干净并切分去核，同时将山楂叶通过晒或烘干并提取山楂叶液，然后把山楂果肉和山楂叶液混合起来进行加热、打浆，最后按常规方法萃取得山楂浸提液。通过实施本发明，将山楂果和山楂叶有机组合起来，制备而得的山楂浸提液不但能很好地保留了山楂果果实和山楂叶原有的营养和功能成分，而且大幅度提高山楂浸提液中黄酮素、SOD等有效活性物质含量。以山楂浸提液为原料加工成为各式各样的食品，如山楂酒、山楂醋、山楂饮料等，并可大幅度提高这些食品的营养及功效性能，由此提高食品的品质及增值幅度，亦可产生比较显著地经济效益。
本发明是通过以下技术方案来实现的：
一种山楂浸提液的萃取方法，技术方案中在于：以山楂果和山楂叶为原料，然后经过萃取得其浸提液。
具体包括如下步骤：
1、山楂果原料采集及处理：采集八九成熟、果皮呈黄褐色、无病虫害的鲜果为原料，然后去除残果、懒果，最后用清水洗净，最后用通芯器将山楂果进行通芯切分，去掉果核，将整果分为4辧得山楂果果肉。
2、山楂叶原料采集及处理：采集无变质、无农药残留的新鲜山楂叶为原料，并将山楂叶通过晒或烘干至叶片含水量低于10％。
3、提取山楂叶液：将3.8公斤山楂干叶片放置于63.5公斤清水中，然后加热至水沸腾，并持续保持水沸28分钟，接着经过过滤得含丰富黄酮素的山楂叶浸提液。
4、打浆：按果肉与山楂叶片浸提液1∶1.3的比例，将果肉与叶片浸提液混合后再进行加热，使山楂果肉煮软，然后将果肉与山楂叶片浸提液一起打成浆汁。
5、萃取：按照常规方法将浆汁萃取得山楂浸提液。
本发明既有如下优点：
1、本发明所提出山楂浸提液的萃取方法不但构思新颖，而且实施过程中工艺简单，容易实施。
2、通过实施本发明，将山楂果和山楂叶有机组合起来，制备而得的山楂浸提液不但能很好地保留了山楂果果实和山楂叶原有的营养和功能成分，而且大幅度提高山楂浸提液中黄酮素、SOD等有效活性物质含量。
3、通过实施本发明，以山楂浸提液为原料加工成为各式各样的食品，如山楂酒、山楂醋、山楂饮料等，并可大幅度提高这些食品的营养及功效性能，由此提高食品的品质及增值幅度，亦可产生比较显著地经济效益。
具体实施方式
下面结合实施例对本发明的方法进一步说明。
一种山楂浸提液的萃取方法，技术方案中在于：以山楂果和山楂叶为原料，然后经过萃取得其浸提液。
具体实施方式如下：
1、山楂果原料采集及处理：采集八九成熟、果皮呈黄褐色、无病虫害的鲜果为原料，然后去除残果、懒果，最后用清水洗净，最后用通芯器将山楂果进行通芯切分，去掉果核，将整果分为4辧得山楂果果肉。
2、山楂叶原料采集及处理：采集无变质、无农药残留的新鲜山楂叶为原料，并将山楂叶通过晒或烘干至叶片含水量低于10％。
3、提取山楂叶液：将3.8公斤山楂干叶片放置于63.5公斤清水中，然后加热至水沸腾，并持续保持水沸28分钟，接着经过过滤得含丰富黄酮素的山楂叶浸提液。
4、打浆：按果肉与山楂叶片浸提液1∶1.3的比例，将果肉与叶片浸提液混合后再进行加热，使山楂果肉煮软，然后将果肉与山楂叶片浸提液一起打成浆汁。
5、萃取：按照常规方法将浆汁萃取得山楂浸提液。
Claims (1)
1.一种山楂浸提液的萃取方法，其特征在于：以山楂果和山楂叶为原料，然后经过萃取得其浸提液；
具体包括如下步骤：
(1)山楂果原料采集及处理：采集八九成熟、果皮呈黄褐色、无病虫害的鲜果为原料，然后去除残果、懒果，最后用清水洗净，最后用通芯器将山楂果进行通芯切分，去掉果核，将整果分为4瓣得山楂果果肉；
(2)山楂叶原料采集及处理：采集无变质、无农药残留的新鲜山楂叶为原料，并将山楂叶通过晒或烘干至叶片含水量低于10％；
(3)提取山楂叶液：将3.8公斤山楂干叶片放置于63.5公斤清水中，然后加热至水沸腾，并持续保持水沸28分钟，接着经过过滤得含丰富黄酮素的山楂叶浸提液；
(4)打浆：按果肉与山楂叶片浸提液1∶1.3的比例，将果肉与叶片浸提液混合后再进行加热，使山楂果肉煮软，然后将果肉与山楂叶片浸提液一起打成浆汁；
(5)萃取：按照常规方法将浆汁萃取得山楂浸提液。
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