CN104382034A - 一种以牡蛎为原料生产解酒护肝提能的营养口服液 - Google Patents
一种以牡蛎为原料生产解酒护肝提能的营养口服液 Download PDFInfo
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Abstract
本发明涉及一种以牡蛎为原料生产解酒护肝提能的营养口服液,是经过一种特殊的方式将活牡蛎进行体内肠道净化后的牡蛎,经过开壳,去内脏,洗净所得的牡蛎肉为原料,制备成两份牡蛎匀浆液。其中一份通过热碱恒温的条件从中提取富含高浓度的糖原提取液;另一份牡蛎匀浆液中加入以酵母菌为主的复合微生物菌液对其进行常温厌氧发酵制成一种牡蛎氨基酸提取液,此氨基酸提取液无任何添加剂,气味鲜香,富含人类必需的可溶性氨基酸;再取一定量的天然蜂蜜,三者经过一定比例的混配匀浆后经灭菌灌装即得口味香甜,富含牡蛎提取物的具有解酒护肝提能的保健营养口服液。
Description
技术领域
本发明涉及一种从牡蛎中提取多种有益成分如:糖原,氨基酸等制成的具有解酒护肝、提能等功效的保健口服液。
背景技术
牡蛎,属牡蛎科(Ostreidae真牡蛎)或燕蛤科(Aviculidae珍珠牡蛎),双壳类软体动物,分布于温带和热带各大洋沿岸水域。牡蛎肉味鲜美,营养丰富,而且还有很高的药用价值,有显著的医疗保健作用,牡蛎肉中含有丰富的多糖、蛋白质、氨基酸、脂肪和微量元素等,牡蛎是我国卫生部批准的第一批药用兼保健的功能性食品。现代医学研究表明,牡蛎提取物除具有免疫调节、抗肿瘤的生物学效应外,还有抗氧化、抗衰老、降血糖作用及抗病毒抗菌功能。也因为它生长环境要求不高,生长迅速,病虫害的侵扰少,所以被广泛地养殖,采收量逐年增加,通过对它的深加工可以提高其附加值。所以将牡蛎的多成分进行分离提纯后开发利用,将对牡蛎营养价值的利用及深加工行业有重要的意义。
发明内容
本发明的提供一种以牡蛎为原料生产解酒护肝提能的营养口服液,本发明所采用的技术方案是:
一种以牡蛎为原料生产解酒护肝提能的营养口服液,其特征在于,所述营养口服液由以下成分的原料制成:5%牡蛎糖原粉,5%天然蜂蜜,95%牡蛎氨基酸提取液。
一种以牡蛎为原料生产解酒护肝提能的营养口服液的制备方法,其特征在于,涉及以下步骤:
步骤一:牡蛎的净化,将活牡蛎放入净化槽中,循环供给经杀菌灯杀菌处理过的海水,让活牡蛎消化管中的杂物吐出,从而达到了杀菌净化的目的;
步骤二:经上述净化处理48小时后的活牡蛎捞出,去壳,去内脏,洗净得到牡蛎肉,所述牡蛎肉分成两份备用;
步骤三:其中一份牡蛎肉直接绞碎,加水,匀浆后加入浓度为30%KOH水溶液,,在100℃恒温水浴锅中加热1小时,经过提取糖原,再过滤、脱色、浓缩、提纯、干燥得到牡蛎糖原粉末;
步骤四:另一份牡蛎肉在120℃-130℃温度,0.13-0.15MPa压力下蒸熟、灭菌2小时后绞碎、加入牡蛎肉重量3%的食盐、80%的温度超过60℃的热水,在60~100℃温度下研磨成浆,后冷却至37℃加入牡蛎肉重量1%的复合微生物菌液,搅拌均匀后进行厌氧发酵,在常温下发酵10天,用80目筛网过滤,得上清液得到氨基酸母液。
步骤五:将步骤三获得的所述牡蛎糖原粉末,与步骤四获得的所述氨基酸母液,再加入一定量的蜂蜜,混匀、灭菌、灌装。
优选的是,所述步骤三的提纯糖原,是用3倍体积的95%食用酒精浸提,冷藏过夜后,将沉淀物再用80%的酒精洗涤至上清液无色,再将沉淀物减压、干燥、粉碎得到所述牡蛎糖原粉末。
优选的是,所述复合微生物菌液经过活化培养;具体步骤为:生香酵母、酱油酵母和米曲霉菌,用2.5%的赤砂糖水加入复合培养基,在含水量为40~50%的麦麸基质中活化成复合微生物菌液,添加量为所述牡蛎肉总重的1%。
优选的是,所述步骤四的发酵过程,其所用发酵容器上留有覆盖0.22μm微孔滤膜的泄气孔。
优选的是,所述步骤五中灭菌温度为85~95℃,喷淋20分钟后灭菌灌装至20ml瓶中,得到成品。
有益效果:牡蛎糖原是牡蛎肉中重要的生物活性物质,不仅有防治心血管疾病及降脂作用,并且糖原是脑力体力劳动效率及持久力的物质保证,具有明显的抗疲劳提能提神作用。
牡蛎氨基酸提取液中含有多种人类必需的氨基酸,对人体有极高的营养价值。
本发明主要研究的是牡蛎多种提取物经科学配比后与健康饮酒及肝脏的保护作用。
肝脏的具有重要作用,就是“合成”、“分解”和“解毒”,像一个大的化学厂。在肝脏发挥作用时不可缺少的是他糖原、氨基酸,各种维生素和矿物质,牡蛎提取物中富含这些营养成分,且含量均衡。
牡蛎糖原可以促进肝脏活动,而且糖原被代谢后可以形成葡萄糖醛酸的原料。葡萄糖醛酸可以强化肝脏,具有解毒作用。说道解毒作用,它与氨基酸也有关,这些物质都富含在牡蛎提取液中。牛磺酸、甘氨酸、蛋氨酸、谷氨酸等各种氨基酸,可以分解体内的毒素并将其运输到体外。
如果肝脏功能被提高,当然可以减少酒精的危害,预防宿醉和恶醉。酒精进入人体内,被肝脏分解,变成一种叫乙醛的物质,乙醛是造成酒后头晕和恶醉的主要原因,是给肝脏带来损害的主要物质。牡蛎提取物种含有的糖原、氨基酸可以提高肝脏功能促进解毒作用,可使乙醛被迅速分解,变成无毒物质。另外,大量饮酒后肝脏细胞被破坏,氨基酸是修复这些破损细胞的材料。所以牡蛎提取液对酒精中毒有明显的预防和治疗作用,使醉酒现象出现迟缓,醉酒程度减轻,明显缩短醒酒时间,加快酒后运动失调的恢复,降低血清中酒精的浓度,并且对饮酒者的肝脏有明显的保护作用。
且本发明中还科学配比了一定量的天然蜂蜜,蜂蜜中含有一种特殊的果糖,可以促进酒精的分解吸收,减轻头痛症状。蜂蜜口味甘甜,可以有效提高本产品的口感。
附图说明
图1为本发明所述的以牡蛎为原料生产解酒护肝提能的营养口服液的流程图。
具体实施方式
下面结合附图对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。
实施例1:
依照本发明的保健口服液由以下组分的原料制成:3%(质量分数)牡蛎糖原,3%(体积分数)天然蜂蜜,97%牡蛎氨基酸。
实施例2:
依照本发明的保健口服液由以下组分的原料制成:5%(质量分数)牡蛎糖原,5%(体积分数)天然蜂蜜,95%牡蛎氨基酸。
实施例3:
依照本发明的保健口服液由以下组分的原料制成:10%(质量分数)牡蛎糖原,10%(体积分数)天然蜂蜜,90%牡蛎氨基酸。
实施例4:将上述实施例按照溶解,匀浆,喷淋灭菌,灌装的步骤制备为成品口服液。
实施例5:将以上制备出的各组口服液进行小白鼠灌喂实验
步骤一处理设计:选取小白鼠40只,分成4组,每组10只,雌雄过半。设4种处理:(1)模拟对照组:每只小白鼠灌喂0.35ml生理盐水,30分钟后再灌喂0.35ml56度二锅头酒;(2)实施例1成品实验组:每只小白鼠灌喂0.35ml成品1,30分钟后,再灌喂0.35ml56度二锅头酒;(3)实施例2成品实验组:每只小白鼠灌喂0.35ml成品2,30分钟后,再灌喂0.35ml56度二锅头酒;(3)实施例3成品实验组:每只小白鼠灌喂0.35ml成品3,30分钟后,再灌喂0.35ml56度二锅头酒。
步骤二醉酒实验:小白鼠进实验室后,饲养2天后禁食6小时,开始实验,每只小白鼠灌喂0.35ml56度二锅头酒。
步骤三醉酒醒酒判断:利用“翻正反射”动物实验来判断醉酒醒酒状态:小白鼠灌酒后,将其背向下轻轻放在动物笼内,若动物背向下的姿势保持30秒以上则认为翻正反射消失,即为醉酒,反之为不醉。醉酒潜伏期为酒后出现翻正反射消失的时间,醒酒时间为翻正反射消失到恢复的时间。
步骤四对小白鼠醉酒率的影响:小白鼠灌喂给酒后,通过“翻正反射”实验判断醉酒、醒酒状态,每1分钟观察1次,小白鼠醉酒醒酒状态,观察30分钟,记录每组实验醉酒小白鼠数,研究本发明成品对小白鼠醉酒率的影响。实验结果(表1)表明,成品一实验组醉酒率为90%,成品二实验组醉酒率为80%,成品三实验组醉酒率为80%,模拟对照组实验组醉酒率为100%,由此可见,本发明成品可以在一定程度上降低小白鼠的醉酒率。
表1 各处理对小白鼠醉酒率的影响
处理 | 实验只数 | 醉酒只数 | 醉酒率% |
模拟对照组 | 10 | 10 | 100 |
成品1实验组 | 10 | 9 | 90 |
成品2实验组 | 10 | 8 | 80 |
成品3实验组 | 10 | 8 | 80 |
步骤五对小白鼠醒酒时间的影响
小白鼠灌喂给酒后,出现醉酒现象时开始计算醒酒时间。醉酒后前90分钟每30分钟观察1次小白鼠醉酒醒酒状态,醉酒90分钟后,每10分钟观察1次小白鼠醉酒醒酒状态,直至所有实验小白鼠醒酒,统计各实验组小白鼠的醒酒时间。实验结果(表3)表明,各成品灌喂给酒后,于模拟对照组小白鼠相比,小白鼠醒酒时间有明显缩短,差异显著,且成品2醒酒时间最短。由此可见,本发明产品可有效缩短醉酒后小白鼠的醒酒时间,且以成品2的效果最佳。
表2 各处理对小白鼠醉酒后醒酒时间的影响
处理 | 实验只数 | 醉酒只数 | 醒酒时间/min |
模拟对照组 | 10 | 10 | 224±15 |
成品1实验组 | 10 | 9 | 162±10 |
成品2实验组 | 10 | 8 | 110±10 |
成品3实验组 | 10 | 8 | 130±14 |
步骤六对小白鼠抗疲劳实验
选取小白鼠40只,分成4组,每组10只,体重(20±2)g,雌雄过半。设4种处理:(1)模拟对照组:每只小白鼠灌喂0.35ml生理盐水;(2)实施例1成品实验组:每只小白鼠灌喂0.35ml成品1;(3)实施例2成品实验组:每只小白鼠灌喂0.35ml成品2;(4)实施例3成品实验组:每只小白鼠灌喂0.35ml成品3。四组小白鼠给药1小时后,均放入水深30cm,水温(25±2)℃的塑料长方形盒中进行游泳,记录自落水开始至小白鼠鼻孔沉入水面为各鼠游泳时间。实验结果(表3)表明,各成品灌喂给酒后,于模拟对照组小白鼠相比,小白鼠游泳时间明显提高,且成品2延长率最高。由此可见,本发明产品可有效提高小白鼠的提能,提高抗疲劳能力,且以成品2的效果最佳。
表3 各处理对小白鼠游泳时间的影响
处理 | 剂量/ml | 存活时间/min | 延长率/% |
模拟对照组 | 0.35ml生理盐水 | 7.12±2.33 | - |
成品1实验组 | 0.35 | 7.45±2.41 | 4.63 |
成品2实验组 | 0.35 | 11.64±4.67 | 63.48 |
成品3实验组 | 0.35 | 9.76±4.98 | 37.08 |
经小白鼠“翻正反射”实验证明本发明的产品可以降低小白鼠醉酒率,缩短醉酒小白鼠的醒酒时间,因此,本发明产品具有加快乙醇代谢、缩短乙醇在体内的停留时间、加速有毒物质的排出、降低酒精对肝脏的损伤等解酒、醒酒、护肝功能;同时经小白鼠“游泳”实验证明此产品也可对提高机体的负荷运动适应能力、抗疲劳和加速疲劳消除具有十分明显的作用。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节和这里示出与描述的图例。
Claims (6)
1.一种以牡蛎为原料生产解酒护肝提能的营养口服液,其特征在于,所述营养口服液由以下成分的原料制成:5%牡蛎糖原粉,5%天然蜂蜜,95%牡蛎氨基酸提取液。
2.一种以牡蛎为原料生产解酒护肝提能的营养口服液的制备方法,其特征在于,涉及以下步骤:
步骤一:牡蛎的净化,将活牡蛎放入净化槽中,循环供给经杀菌灯杀菌处理过的海水,让活牡蛎消化管中的杂物吐出;
步骤二:经上述净化处理48小时后的活牡蛎捞出,去壳,去内脏,洗净得到牡蛎肉,所述牡蛎肉分成两份备用;
步骤三:其中一份牡蛎肉直接绞碎,加水,匀浆后加入浓度为30%KOH水溶液,,在100℃恒温水浴锅中加热1小时,经过提取糖原,再过滤、脱色、浓缩、提纯、干燥得到牡蛎糖原粉末;
步骤四:另一份牡蛎肉在120℃-130℃温度,0.13-0.15MPa压力下蒸熟、灭菌2小时后绞碎、加入牡蛎肉重量3%的食盐、80%的温度超过60℃的热水,在60~100℃温度下研磨成浆,后冷却至37℃加入牡蛎肉重量1%的复合微生物菌液,搅拌均匀后进行厌氧发酵,在常温下发酵10天,用80目筛网过滤,得上清液得到氨基酸母液。
步骤五:将步骤三获得的所述牡蛎糖原粉末,与步骤四获得的所述氨基酸母液,再加入一定量的蜂蜜,混匀、灭菌、灌装。
3.如权利要求2中以牡蛎为原料生产解酒护肝提能的营养口服液的制备方法,其特征在于,所述步骤三的提纯糖原,是用3倍体积的95%食用酒精浸提,冷藏过夜后,将沉淀物再用80%的酒精洗涤至上清液无色,再将沉淀物减压、干燥、粉碎得到所述牡蛎糖原粉末。
4.如权利要求2中以牡蛎为原料生产解酒护肝提能的营养口服液的制备方法,其特征在于,所述复合微生物菌液经过活化培养;具体步骤为:生香酵母、酱油酵母和米曲霉菌,用2.5%的赤砂糖水加入复合培养基,在含水量为40~50%的麦麸基质中活化成复合微生物菌液,添加量为所述牡蛎肉总重的1%。
5.如权利要求2中以牡蛎为原料生产解酒护肝提能的营养口服液的制备方法,其特征在于,所述步骤四的发酵过程,其所用发酵容器上留有覆盖0.22μm微孔滤膜的泄气孔。
6.如权利要求2中以牡蛎为原料生产解酒护肝提能的营养口服液的制备方法,其特征在于,所述步骤五中灭菌温度为85~95℃,喷淋20分钟后灭菌灌装至20ml瓶中,得到成品。
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