CN104687200A - Lecithin drink and manufacturing method thereof - Google Patents
Lecithin drink and manufacturing method thereof Download PDFInfo
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- CN104687200A CN104687200A CN201510162919.5A CN201510162919A CN104687200A CN 104687200 A CN104687200 A CN 104687200A CN 201510162919 A CN201510162919 A CN 201510162919A CN 104687200 A CN104687200 A CN 104687200A
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Abstract
The invention provides a lecithin drink and manufacturing method thereof. The lecithin drink is composed of one percent to 15 percent of granulated sugar, 0.1 percent to three percent of lecithin, 0.3 percent to three percent of stabilizers, 0.1 percent to one percent of oligosaccharide, 0.01 percent to 0.3 percent of organic acid, 0.005 percent to 0.015 percent of carotene and 85 percent to 90 percent of water. The stability and efficiency of the lecithin in the drink are achieved, and the produced lecithin drink has the functions of reducing blood fat, regulating the blood sugar level, improving memory, adjusting the intestinal tract and the like.
Description
Technical field
The invention belongs to food processing technology field, relate in particular to a kind of lecithin beverage and manufacture method thereof.
Background technology
Lecithin a kind ofly has important physiological function and the natural materials of emulsifiability, distributes very wide, in animals and plants particularly in yolk and soybean.Soybean lecithin has reduction cholesterol, improves choline levels in serum, hypoglycemic, hypotensive, the liver fibrosis that suppresses ethanol to cause and cirrhosis, promotes disintegrating and strengthening the effect of memory of collagen.Obtain in fields such as medicine, food and extensively pay attention to.
Lecithin product is with the form of oiliness capsule, powdered granule in market sale mostly, and it is taken and is restricted with effect.Domestic also have the report (Liu Liying etc., the development of soybean lecithin oral liquid, food processing, 2002 that manufacture lecithin beverage; Zhu Xiuling etc., a kind of development of university student's special function drink, food research and development, 2005), but manufacturing process exists significantly not enough, and one is that beverage stability does not solve, and often forms precipitation; Two is because the HTHP of process causes the decomposition of lecithin.
Summary of the invention
The present invention provides a kind of lecithin beverage and manufacture method thereof to solve above-mentioned deficiency.
Technical scheme of the present invention is achieved in that a kind of lecithin beverage, be made up of following component: granulated sugar 1% ~ 15%, lecithin 0.1% ~ 3%, stabilizing agent 0.3% ~ 3%, compound sugar 0.1% ~ 1%, organic acid 0.01% ~ 0.3%, carrotene 0.005% ~ 0.015%, water 85 ~ 90%;
Preferably, described stabilizing agent comprises carboxymethyl cellulose, xanthans, pectin, starch, gellan gum, guar gum, alone or two kinds and two or more combination;
Preferably, described lecithin comprises soybean lecithin, egg yolk lecithin, alone or two kinds of combinations;
Preferably, described compound sugar comprises FOS, oligoisomaltose, galactooligosaccharide, alone or two kinds and two or more combination;
Preferably, described organic acid comprises citric acid, malic acid, lactic acid, ascorbic acid, alone or two kinds and two or more combination;
A manufacture method for lecithin beverage, comprises the following steps: stabilizing agent cold water stirs evenly by (1), then heat treatment, and heating-up temperature is 45 ~ 55 DEG C, obtains first aqueous solution;
(2) the first described aqueous solution is added compound sugar, stirring and dissolving, obtain second aqueous solution;
(3) the second described aqueous solution is added lecithin to stir, obtain the 3rd aqueous solution;
(4) add white granulated sugar and carrotene by the 3rd described aqueous solution, obtain the 4th aqueous solution;
(5) add organic acid by the 4th described aqueous solution, obtain the 5th aqueous solution;
(6) carried out filtering rear homogeneous by the 5th described aqueous solution, homogenization pressure is 10MPa ~ 40MPa, and homogenization cycles is 1 ~ 3 time, obtains the 6th aqueous solution;
(7) the 6th described aqueous solution is carried out filling sterilization, sterilisation temp is 60 DEG C ~ 135 DEG C, sterilization time 5 seconds ~ 30 minutes, obtains lecithin beverage.
The invention has the beneficial effects as follows: the present invention adopts lecithin+stabilizing agent+compound sugar+organic acid combination to produce stable cold drink, solve lecithin stability in the beverage and both effectiveness problem, the lecithin beverage that method of the present invention is obtained, has the function such as reducing blood lipid, hypoglycemic, Improving memory, regulating intestinal canal.
Lecithin beverage powder is on the impact of mouse memory power, endurance, gut flora and blood fat
1, lecithin beverage
By lecithin beverage, contrast-pure water
2, mouse anti-reflecting fatigue test
2.1 materials and object (1) animal used as test: SPF level Male Kunming strain mice 120, in 5 week age, body weight 18.22g, is provided by Shanghai Si Laike Experimental Animal Center, empirically organizes sub-cage rearing; Buy basal feed, adaptability is tested after raising l week simultaneously.(2) memory and antifatigue sample is improved: lecithin beverage powder (
2.2 experimental technique
2.2.1 mouse is divided into quiet group, labyrinth group and swimming instruction group by animal pretreatment at random, and each group establishes again oral lecithin beverage group and control group respectively.Lecithin beverage group mouse except with basal feed feed except, every day with lecithin beverage powder 10g/kg body weight gavage, continuous 4 weeks.Control group mice is fed with basal feed and with physiological saline gavage isopyknic with lecithin beverage group, mouse freely takes the photograph water and food.Training group carries out the swimming instruction of 4 weeks, water temperature (30 soil 2) C.1st week every day, swimming was 30 minutes; Progressively increase weekly 10 minutes later.
2.2.2 maze experiment: at random mouse is divided into two groups, only often organizes l5, male and female half and half, sub-cage rearing.Two groups respectively: control group, lecithin beverage powder group, and every day after 30 minutes, allows mouse be familiar with labyrinth l0 minute in gavage, and in labyrinth, central authorities are provided with the cell that puts food, and the mouse be fed to herein eats, and within the 7th day, carries out maze experiment.
2.2.3 resist oxygen lack experiment often organizes 10 mouse, puts in the wide-mouth bottle that people 250ml seals after last gavage, observe quiet group and after training each group mouse survival time.
2.2.4 swimming test often organizes 15 mouse.Training group organizes mouse after carrying out 4 weeks gavages with quiet, carries out 1 time without the exhausted swimming born a heavy burden, records respective swimming time.The standard that power exhausts judgement is: mouse submerged more than 10s, and is put and cannot be completed righting reflex in the plane.
2.2.5 index detection method training group mouse power exhausts eye socket blood sampling at once after swimming.Prepare whole blood after being divided into by blood sample 2 parts: 1 part to add anticoagulant heparin, with Measuring hemoglobin (Hb), prepare serum to measure lactic dehydrogenase (LDH) activity and blood urea nitrogen (BUN) concentration for another 1 part.Immediately take out mouse kidney, blot with filter paper and weigh, phosphate buffer homogenate is added in 1:10 (W/V) ratio, centrifugal on refrigerated centrifuge, get supernatant, be placed in the Refrigerator store of 4C, S0D to be determined, glutathione peroxidase (GSH-Px) activity, TAC (TAC) and MDA (MDA) content.Peace and quiet group mouse without swimming instruction tests each index with same method.The indexs such as MH activity, BUN concentration, GSH-Px activity, HC, MDA content, S0D activity, LDL all adopt colorimetric method, and tester is 721B type spectrophotometer (production of Shanghai the 3rd analytical instrument factory).Gut flora adopts colony counting method
2.2.6 statistical procedures experimental data application SPSS10.0 statistical software carries out the variance analysis of single factor design.
2.3 lecithin beverages are on the impact of mouse memory power, swimming and hypoxia endurance time
Table 1 is found out, compared with control group, lecithin beverage group is walked labyrinth time average and shortened 35.3%, points out it to have the effect strengthening mouse memory.
Table 1 lecithin beverage walks the impact (second) in labyrinth to mouse
As seen from Table 2, after mouse gives lecithin beverage and training, its swimming exhausts the time to power and hypoxia endurance time all obviously extends.Peace and quiet add lecithin beverage group compared with quiet control group, and swimming time and hypoxia endurance time all have significant difference (P<0.01, P<0.05); Training group and peace and quiet add lecithin beverage group and compare, and swimming time has significant differences (P<0.01); And training adds lecithin beverage group mouse swimming time and hypoxia endurance time more all has significant difference (P<0.01 with training control group, P<0.05), show that lecithin beverage can significantly improve the locomitivity of body.
Table 2 lecithin beverage is on mouse swimming and the impact (minute) of hypoxia endurance time
2.4 lecithin beverages are on the impact of mice serum LDH activity, BUN and Hb concentration
As seen from Table 3, under rest state, lecithin beverage group Serum LDH is active, BUN concentration all lower than control group, and Hb concentration is higher than control group, but there are no significant difference (P<0.05); Training adds that lecithin drink group Serum LDH is active and BUN concentration is then remarkable in training control group (P<0.01), and Hb concentration is significantly higher than training control group (P<0.01).
Table 3 lecithin beverage is on the impact of mice serum LDH activity, BUN and Hb concentration (minute, n=15)
2.5 lecithin beverage is to kidney of mouse SOD, LDL, GSH-Px is active, the impact of TAC and MDA content
As seen from Table 4, under rest state, lecithin beverage group compares with quiet control group, S0D, GSH-Px activity of nephridial tissue has increase trend, and TAC significantly increases (P<0.05), but MDA content significantly reduces P<0.01); After training, These parameters significantly increases (P<0.01), especially after training, S0D, the GSH-Px of tissue of lecithin beverage group, TAC significantly increase (P<0.01), MDA and LDL content then significantly declines (P<0.01).
Table 4 lecithin beverage is active to kidney of mouse S0D, GSH-Px, the impact of LDL and MDA content (minute, n=15)
Above-mentioned experimental result shows: lecithin beverage strengthens mouse memory ability, improves mouse hypoxia-bearing capability, reduces low density cholesterol (LDL) and illustrates that lecithin beverage has certain promotion intelligence development, antifatigue, reduce the effect of blood fat.
The impact (in vitro test) that table 5 lecithin beverage grows enteric bacteria
Detailed description of the invention
Below in conjunction with specific embodiment, set forth the present invention further.Should be understood that these embodiments are only not used in for illustration of the present invention to limit the scope of the invention.The experimental technique of unreceipted actual conditions in the following example, usually conveniently condition, or according to the condition that manufacturer advises.
Embodiment 1:
Take 0.1% carboxymethyl cellulose and 0.1% xanthans dissolves in the deionized water for stirring of 2kg, temperature 45-55 DEG C, then the FOS stirring and dissolving of 0.3kg is added, then dropping into 0.5kg soybean lecithin is stirred to evenly, supply water to 100kg, add 60kg granulated sugar and 16g carrotene again to dissolve completely, finally add 0.1% citric acid; Homogenizer is entered at 15Mpa homogeneous, through 135 DEG C of uht sterilisations 5 seconds after filling after dissolving.Through inspection lecithin degradation rate 0.95%, product is stablized, 18 months shelf-lifves.
Embodiment 2:
Take 0.2% carboxymethyl cellulose to dissolve in the deionized water for stirring of 2kg, temperature 45 ~ 55 DEG C, then the FOS stirring and dissolving of 0.5kg is added, then dropping into 0.5kg soybean lecithin is stirred to evenly, supply water to 100kg, add 80kg granulated sugar and 16g carrotene again to dissolve completely, finally add 0.15% citric acid; Homogenizer is entered at 15Mpa homogeneous, through 135 DEG C of uht sterilisations 5 seconds after filling after dissolving.Through inspection lecithin degradation rate 1.38%, product is stablized, 18 months shelf-lifves.
Embodiment 3:
Take 0.3% carboxymethyl cellulose to dissolve in the deionized water for stirring of 2kg, temperature 45 ~ 55 DEG C, then the FOS stirring and dissolving of 0.7kg is added, then dropping into 0.7kg soybean lecithin is stirred to evenly, supply water to 100kg, add 80kg granulated sugar and 16g carrotene again to dissolve completely, finally add 0.15% citric acid; Homogenizer is entered at 15Mpa homogeneous, through 135 DEG C of uht sterilisations 5 seconds after filling after dissolving.Through inspection lecithin degradation rate 0.85%, product is stablized, 18 months shelf-lifves.
Embodiment 4:
Take 0.3% carboxymethyl cellulose to dissolve in the deionized water for stirring of 2kg, temperature 45 ~ 55 DEG C, then the FOS stirring and dissolving of 0.7kg is added, then dropping into 0.7kg soybean lecithin is stirred to evenly, supply water to 100kg, add 80kg granulated sugar and 16g carrotene again to dissolve completely, finally add 0.1kg citric acid, 0.05kg lactic acid and 60mg ascorbic acid; Homogenizer is entered at 20Mpa homogeneous, through 135 DEG C of uht sterilisations 5 seconds after filling after dissolving.Through inspection lecithin degradation rate 1.58%, product is stablized, 18 months shelf-lifves.
Embodiment 5:
Take 0.3% carboxymethyl cellulose to dissolve in the deionized water for stirring of 2kg, temperature 45 ~ 55 DEG C, then the FOS stirring and dissolving of 0.7kg is added, add 0.1kg citric acid, 0.05kg lactic acid and 60mg ascorbic acid, then drop into 0.7kg soybean lecithin and be stirred to evenly, supply water to 100kg, add 80kg granulated sugar and 16g carrotene again to dissolve completely, enter homogenizer after dissolving at 20Mpa homogeneous, through 135 DEG C of uht sterilisations 5 seconds after filling.Through inspection lecithin degradation rate 5.96%, there is precipitation in product.
Embodiment 6:
Take 0.1% carboxymethyl cellulose and 0.1% pectin dissolves in the deionized water for stirring of 2kg, temperature 45 ~ 55 DEG C, then the FOS stirring and dissolving of 0.3kg is added, then dropping into 0.2kg soybean lecithin is stirred to evenly, supply water to 100kg, add 10kg granulated sugar and 16g carrotene again to dissolve completely, finally add 0.1kg citric acid, 0.05kg lactic acid and 60mg ascorbic acid; Homogenizer is entered at 20Mpa homogeneous, through 135 DEG C of uht sterilisations 5 seconds after filling after dissolving.Through inspection lecithin degradation rate 1.13%, product is stablized, 18 months shelf-lifves.
Change above-mentioned homogenization pressure into 40Mpa, through inspection lecithin degradation rate, 4.24%, product is placed after 3 months and is occurred layering.
Embodiment 7:
Take 0.1% carboxymethyl cellulose and 0.1% melon bean gum dissolves in the deionized water for stirring of 2kg, temperature 45 ~ 55 DEG C, then the FOS stirring and dissolving of 0.4kg is added, then dropping into 0.6kg soybean lecithin is stirred to evenly, supply water to 100kg, add 12kg granulated sugar and 16g carrotene again to dissolve completely, finally add 0.1kg citric acid, 0.1kg lactic acid and 60mg ascorbic acid; Homogenizer is entered at 20Mpa homogeneous, through 135 DEG C of uht sterilisations 5 seconds after filling after dissolving.Through inspection lecithin degradation rate 0.89%, product is stablized, 18 months shelf-lifves.
Above-mentioned sterilising temp is changed into 75 DEG C of insulations 10 minutes, through inspection lecithin degradation rate, 0.92%, product is stablized, 18 months shelf-lifves.
Claims (6)
1. a lecithin beverage, it is characterized in that being made up of following component: granulated sugar 1% ~ 15%, lecithin 0.1% ~ 3%, stabilizing agent 0.3% ~ 3%, compound sugar 0.1% ~ 1%, organic acid 0.01% ~ 0.3%, carrotene (0.005% ~ 0.015%), water 85 ~ 90%.
2. a kind of lecithin beverage as claimed in claim 1, is characterized in that described stabilizing agent comprises carboxymethyl cellulose, xanthans, pectin, starch, gellan gum, guar gum, alone or two kinds and two or more combination.
3. a kind of lecithin beverage as claimed in claim 1, is characterized in that described lecithin comprises soybean lecithin, egg yolk lecithin, alone or two kinds of combinations.
4. a kind of lecithin beverage as claimed in claim 1, is characterized in that described compound sugar comprises FOS, oligoisomaltose, galactooligosaccharide, alone or two kinds and two or more combination.
5. a kind of lecithin beverage as claimed in claim 1, is characterized in that described organic acid comprises citric acid, malic acid, lactic acid, ascorbic acid, alone or two kinds and two or more combination.
6. manufacture as arbitrary in Claims 1 to 5 as described in a kind of method of lecithin beverage, it is characterized in that comprising the following steps: stabilizing agent cold water stirs evenly by (1), then heat treatment, heating-up temperature is 45 ~ 55 DEG C, obtains first aqueous solution;
(2) the first described aqueous solution is added compound sugar, stirring and dissolving, obtain second aqueous solution;
(3) the second described aqueous solution is added lecithin to stir, obtain the 3rd aqueous solution;
(4) add white granulated sugar and carrotene by the 3rd described aqueous solution, obtain the 4th aqueous solution;
(5) add organic acid by the 4th described aqueous solution, obtain the 5th aqueous solution;
(6) carried out filtering rear homogeneous by the 5th described aqueous solution, homogenization pressure is 10MPa ~ 40MPa, and homogenization cycles is 1 ~ 3 time, obtains the 6th aqueous solution;
(7) the 6th described aqueous solution is carried out filling sterilization, sterilisation temp is 60 DEG C ~ 135 DEG C, sterilization time 5 seconds ~ 30 minutes, obtains lecithin beverage.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740649A (en) * | 2018-05-11 | 2018-11-06 | 李红光 | A kind of deep sea fish oil, lecithin health drink |
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| CN1366848A (en) * | 2002-02-01 | 2002-09-04 | 黄英壮 | Multifunctional health-care beverage |
| CN1943368A (en) * | 2006-10-24 | 2007-04-11 | 辽宁优格生物科技股份有限公司 | Lecithin milk drink and its producing method |
| CN101623032A (en) * | 2008-07-10 | 2010-01-13 | 光明乳业股份有限公司 | Milk with auxiliary protection function for alcoholic liver injury |
| CN101637292A (en) * | 2009-08-26 | 2010-02-03 | 郭涛 | Production process of phospholipid nutritional disintegrating agent |
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2015
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1134257A (en) * | 1995-04-24 | 1996-10-30 | 北京福乐盛技术开发有限责任公司 | Beverage containing soya bean lecithin |
| CN1366848A (en) * | 2002-02-01 | 2002-09-04 | 黄英壮 | Multifunctional health-care beverage |
| CN1943368A (en) * | 2006-10-24 | 2007-04-11 | 辽宁优格生物科技股份有限公司 | Lecithin milk drink and its producing method |
| CN101623032A (en) * | 2008-07-10 | 2010-01-13 | 光明乳业股份有限公司 | Milk with auxiliary protection function for alcoholic liver injury |
| CN101637292A (en) * | 2009-08-26 | 2010-02-03 | 郭涛 | Production process of phospholipid nutritional disintegrating agent |
Non-Patent Citations (1)
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| 王华等: "卵磷脂橙汁保健饮料的研制", 《中国柑桔》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740649A (en) * | 2018-05-11 | 2018-11-06 | 李红光 | A kind of deep sea fish oil, lecithin health drink |
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| CN104687200B (en) | 2016-08-17 |
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