CN104382015B - 一种栀子花口服液的制备方法 - Google Patents
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Abstract
本发明是以栀子花为原料制备栀子花口服液的方法，将采集来的新鲜栀子花进行清洗杀菌，经榨汁、萃取、酶解、真空脱气、微滤、无菌灌装和高温瞬间灭菌等技术，最大程度地保护栀子花的色泽、风味、营养及功效成分，同时使产品利于保存和实现工业化生产。把栀子花加工成一种容易保存、携带方便、服用简单、口感好、易于吸收，具有保健营养成分和药用功能的栀子花口服液。口服液在整个生产过程中合理有效地利用资源，整个加工过程做到了零排放，达到了节能减排、保护环境的要求。
Description
技术领域
本发明涉及一种植物花朵的加工，特别是利用栀子花制备口服液的方法，属于保健食品加工技术领域。
背景技术
栀子花性寒味甘苦，入肺、肝经。栀子花除观赏外，其花即可入药也可食用。栀子花含黄酮类栀子素、果胶、鞣质、藏红花素等，有泻火除烦，清热利尿，凉血解毒功效。栀子花含栀子花酸A、B和子酸，含挥发油包括乙酸苄酯、乙酸芳樟酯，另含色素甙、木蜜醇等，还含有碳水化合物、蛋白质、粗纤维及多种生素。栀子花具有浓郁而宜人的香气，是名贵的天然香原料。广泛用于食品香精如糖果、冰淇淋等，而且还用于烟草、酒类和日化香精中，可提升加香料产品的品质，故有“香料之王”的美誉。
栀子花不仅好看好闻还可以食用，人们将花朵采摘下来当菜食用，加工后成为饭桌上的美味佳肴。人们在栀子开花季节，把新鲜栀子花用水泡茶喝或当蔬菜炒着吃，也有把栀子花和大米一起煮粥吃。栀子花鲜汤、栀子花炒竹笋、栀子花炒韭菜等菜肴不但味道鲜美，颇佳能够起到清热凉血、化痰止咳、宽肠通便的作用。栀子花药用价值和保健作用已被认可，但是泡茶、爆炒、煎煮栀子花都是经过高温烹制营养成分被高温破坏，油脂活性成分被挥发其营养价值容易流失。
超临界二氧化碳萃取是以超临界状态下的二氧化碳为溶剂，利用其高渗透性和高溶解能力来提取分离混合物的过程。超临界状态下的二氧化碳其密度大幅度增大，导致对溶质溶解度的增加。萃取过程是通过温度和压力的调节来控制与溶质的亲和性而实现分离，超临界二氧化碳萃取技术具有环境良好、操作安全、不存在有害物残留，产品的品质高且能保持固有气味等特点。
木瓜蛋白酶对动植物蛋白、多肽、酯、酰胺等有较强的酶解能力，可以把植物中的蛋白质水解为氨基酸、多肽，水解后出汁率明显提高。同时能把蛋白水解物合成为类蛋白质，食品大分子的蛋白质水解成小分子肽或氨基酸等物质，以利于蛋白质的有效吸收和利用。这种能力可用来改善植物蛋白的营养价值或功能性质，有效转化蛋白质的利用，大大提高食品营养价值，降低成本，有利于人体的消化和吸收。
花朵细胞壁是由果胶、纤维素和木聚糖等半纤维素组成的网状结构，彻底水解果胶是提高出汁率的关键。作为一种酶不但要分解主要的果胶酶主干，植物还含有一定的半纤维素，酶还可以水解果胶中的分支区域，进一步裂解植物细胞壁，提高花汁的出汁率。复合型酶制剂在降低花汁中果胶含量，减少澄清工艺中果胶酶的用量，改善花汁的结构、降低粘度，易于固液分离缩短作用时间等方面有较好的效果。
采用含有纤维素酶、蛋白酶、果胶酶的酶制剂来处理，可在常温条件下使植物细胞破壁，组织柔化，使有效物质充分提取出来，大大地降低花汁的粘度。在口服液生产过程中，特别是用微滤的方法来过滤汁液，这样可提高微滤速度，减少膜的清洗次数，提高生产效率和产品质量。
发明内容
本发明目的在于提供一种栀子花口服液的制作方法，该方法将采集来的新鲜栀子花进行清洗杀菌，经榨汁、萃取、酶解、真空脱气、微滤、无菌灌装和高温瞬间灭菌等技术，最大程度地保护栀子花的色泽、风味、营养及功效成分，同时使产品利于保存和实现工业化生产。
本发明一种栀子花口服液的制备方法采用以下技术方案实施：
1.先将采集来含苞开放的栀子花除去霉变虫咬部分，放入酸性的消毒液中进行灭菌，严格掌握好处理时间，灭菌后用清水冲洗干净后沥干。选用酸性消毒液可以避免中和栀子花酸和子酸等酸性物质。
2.为了减少微生物的污染，将栀子花送入无菌工作室内，用榨汁机破碎榨出栀子花汁，花汁榨出后用离心分离机对花汁进行分离，把栀子花的花汁与花的渣分离出来。进一步对花汁进行加工，将分离出来花的渣加入适量氯化钠作为饲料。
3.采用超临界二氧化碳萃取流体萃取技术，将栀子花汁所含的植物芳香成分，溶解在二氧化碳流体之中。然后通过温度和压力的调节把芳香物质分离出来。该技术具有萃取速度快、选择性好、萃取分离可在室温下进行，不存在溶剂残留污染环境等优点。
4.在榨汁和萃取过程中不可避免地有一定量的空气溶入栀子花汁内，空气中的氧会引起栀子花汁的氧化褐变，还会导致维生素C等营养成分的破坏。为了使栀子花在榨汁后的花汁免受氧化褐变，将栀子花汁进行真空脱气，脱去栀子花汁中溶解氧，真空脱气后有效地防止活性成分和营养成分的氧化。
5.榨汁后的栀子花汁含有一定量的果胶，果胶的存在导致花汁不易澄清和过滤，在榨出的栀子花汁中加入果胶酶、纤维素酶及木瓜蛋白酶，使花汁中可溶性果胶水解后粘度下降。花汁中的悬浮物失去胶质的保护，过滤阻力减小速度加快，花汁过滤更加容易，实现栀子花汁的高度澄清。
6.采用膜分离技术进行微滤来过滤栀子花汁，过滤在密闭的容器中进行，过滤过程中避免了微生物的污染，有效地除去花汁中各种酶类、微生物、大分子物质，做到了除菌又除酶达到冷杀菌的目的。
7.膜分离后的栀子花汁，采用有色玻璃瓶包装，在无菌条件下使用灌装机灌装、封口。最后采用高温瞬间灭菌法对瓶装的栀子花口服液进行灭菌。这是对口服液最科学、最好的加工方法，其营养价值和保健功能保持完好，实现了杀菌时间短，工作效率高的特点。
应用超临界二氧化碳萃取技术，提取出栀子花中的芳香精油，它们主要成分大都是醛、酮、醇类。超临界二氧化碳萃取栀子花挥发物，即可以增加产品的附加值，还可以除去浓郁的芳香味，改善口服液的口感。
酶解技术应用将栀子花汁中的蛋白质、脂类、纤维素水解成小分子肽或氨基酸，利于花汁的过滤与澄清，防止沉淀物的产生。膜分离技术使栀子花汁内的有机酸和水小分子渗透出去，阻止微生物残留在花汁内，最大程度地保护花汁的色泽、风味、营养物质和有效成分。微滤无须助滤剂，工艺流程短，费用低，节约工时、有效成分含量高、制作的口服液更加澄清。
把栀子花加工成一种容易保存、携带方便、服用简单、口感好、易于吸收，具有保健营养成分和药用功能的栀子花口服液。栀子花口服液在整个生产过程中合理有效地利用资源，挥发物的萃取、花汁的分离制备、分离出的渣再利用。整个加工过程做到了零排放，达到了节能减排、保护环境的要求。
具体实施方式
1.清洗灭菌：先将采摘来的鲜栀子花除去霉变虫咬部分，浸泡在3%的乳酸溶液中，浸泡4～6min，用清水冲洗去花瓣上的药液，用清水冲洗干净后沥干水分，在花中加入0.005g/kg的抗氧化剂，及时送入螺旋花汁机内进行榨汁。
2.榨汁分离：将栀子花送入无菌工作室内，放入螺旋式榨汁机内进行榨汁，榨出的花汁用分离机对花汁进行离心分离，离心分离机转速控制在2500～4500r/min，分离收取无渣的栀子花汁，分离出的渣按重量比加入0.1％氯化钠作为饲料移出加工场所。
3.萃取精油：将分离出的花汁投入萃取釜中,将萃取介质二氧化碳经流量计计量后送入萃取釜中，控制超临界萃取温度为35～55℃，超临界萃取压力为15～35MPa，二氧化碳流量为150～500L/h，萃取时间1.5～2.5h。
4.真空脱气：将萃取精油处理后的栀子花汁放入真空脱气罐内进行真空脱气，真空脱气罐内温度控制在40～55℃，在真空度为0.05～0.1MPa，脱去栀子花汁中溶解氧。
5.加酶水解：在真空脱气后的花汁中加入纤维素酶，用量为花汁重量的0.1～0.3％，果胶酶加入量为花汁重量的0.01～0.03％，木瓜蛋白酶加入量为花汁重量的0.1～0.3％，酶解反应温度40～60℃，酶解的时间为100～150min。
6.过滤除菌：酶解后采用微孔滤膜过滤器进行微滤，选用膜孔径在0.1～2μm的微孔滤膜，压力控制在0.1～0.3MPa，在流速1.5～3.5m/s下进行过滤。
7.包装灭菌：过滤后的栀子花汁采用灌装机灌装，把花汁灌装在10ml有色玻璃瓶内、封口，采用高温瞬间灭菌机对瓶装的栀子花汁进行灭菌，灭菌温度110～120℃，使用蒸汽压力﹤0.70MPa，受热时间为2～6S。
Claims (1)
1.一种栀子花口服液的制备方法，其特征是按以下步骤加工：
（1）清洗灭菌：先将采摘来的鲜栀子花除去霉变虫咬部分，浸泡在3%的乳酸溶液中，浸泡4～6min，用清水冲洗去花瓣上的药液，用清水冲洗干净后沥干水分，在花中加入0.005g/kg的抗氧化剂，及时送入螺旋花汁机内进行榨汁；
（2）榨汁分离：将栀子花送入无菌工作室内，放入螺旋式榨汁机内进行榨汁，榨出的花汁用分离机对花汁进行离心分离，离心分离机转速控制在2500～4500r/min，分离收取无渣的栀子花汁，分离出的渣按重量比加入0.1％氯化钠作为饲料移出加工场所；
（3）萃取精油：将分离出的花汁投入萃取釜中,将萃取介质二氧化碳经流量计计量后送入萃取釜中，控制超临界萃取温度为35～55℃，超临界萃取压力为15～35MPa，二氧化碳流量为150～500L/h，萃取时间1.5～2.5h；
（4）真空脱气：将萃取精油处理后的栀子花汁放入真空脱气罐内进行真空脱气，真空脱气罐内温度控制在40～55℃，在真空度为0.05～0.1MPa，脱去栀子花汁中溶解氧；
（5）加酶水解：在真空脱气后的花汁中加入纤维素酶，用量为花汁重量的0.1～0.3％，果胶酶加入量为花汁重量的0.01～0.03％，木瓜蛋白酶加入量为花汁重量的0.1～0.3％，酶解反应温度40～60℃，酶解的时间为100～150min；
（6）过滤除菌：酶解后采用微孔滤膜过滤器进行微滤，选用膜孔径在0.1～2μm的微孔滤膜，压力控制在0.1～0.3MPa，在流速1.5～3.5m/s下进行过滤；
（7）包装灭菌：过滤后的栀子花汁采用灌装机灌装，把花汁灌装在10ml有色玻璃瓶内、封口，采用高温瞬间灭菌机对瓶装的栀子花汁进行灭菌，灭菌温度110～120℃，使用蒸汽压力﹤0.70MPa，受热时间为2～6S。
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