CN104911094A - 一种具有免疫调节功效的中草药保健醋饮料 - Google Patents
一种具有免疫调节功效的中草药保健醋饮料 Download PDFInfo
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- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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Abstract
本发明一种以枸杞、五味子、桑椹、青蒿、穿心莲等中草药为原料的功能性保健醋饮料及其生产工艺,该饮料产品具有生津止渴、增强免疫力等功效,是一种功效性好、口感佳、商品性状好的功能性保健醋饮料,以满足人们追求口感、营养、保健等多层次要求。优势在于:一是采用固态、液态发酵共存发酵工艺,糅合了固态发酵风味好和液态发酵产量高、生产周期短、劳动强度低、商品性状好的优点;二是产品发酵过程中未进行固液分离,延长了中草药活性成分的浸出时间,并且通过微生物的发酵作用加速了活性成分的浸出;三是原料中含有甜叶菊,是一种良好的天然甜味剂,并具有降血糖功效,产品适于糖尿病患者饮用;四是生产工艺中没有中草药浸提工艺,降低了生产成本,便于工业化生产。
Description
技术领域
本发明涉及一种以枸杞、五味子、桑椹、青蒿、穿心莲等中草药为主要原料具有护肝解酒功效的功能性保健醋饮料饮料,属于保健食品加工技术领域。
背景技术
醋饮料作为一种功能性饮品,在上个世纪70年代开始悄然崛起,并得到了迅速的发展,是“第六代黄金饮品”,在国外,特别是欧美、日本等发达国家,醋饮料作为一种营养保健型饮品,早已得到广大消费者的认可和青睐。我国自古代就认识到了果醋饮料的保健功效,明清时李时珍的《本草纲目》和王士维的“随息居饮食谱”都有论述。据中外学者研究发现,采用现代生物工程技术酿造的果醋及果醋饮料,营养成分丰富,内含十种以上的有机酸,有效地维持人体的酸碱平衡、清除体内垃圾、调节体内代谢、具有很强的防癌抗癌作用;预防高血压、高血脂、脑血栓、动脉硬化等多种疾病;促进血液循环、增强钙质的吸收、提高人体的免疫功能、延缓衰老、消除肌体疲劳、开胃消食、解酒保肝、防杀菌等功效。其各类果醋成品果香浓郁,醋香纯正,酸甜可口,品质越高,医用价值越高,是其它饮料无法比拟无可替代的,是集营养食疗保健为一体的新型饮品。
随着社会的不断发展和物质生活水平的提高,人们对食醋的营养、口感、风味等提出了一系列新的要求。在现代人的眼里,醋饮料不单被看作是一种传统的饮品,更重要的是注重它的保健功能作用。目前肥胖症、高血压、高血脂、冠心病、糖尿病、结肠癌等已成为危害我国人民健康的主要疾病,适于饮料性能的“保健醋饮料”意义更显重要。
我国传统固态制醋法果醋风味好,但产量低、生产周期长、劳动强度大、原料利用率低;液态发酵法果醋产量高、生产周期短、劳动强度低、产品卫生好、但产品风味差。特别是在果醋饮料生产中多采用浸提后发酵的液态生产工艺,功能活性成分浸出率低,制约了醋饮料的保健功效,风味较差;甚至有的果醋饮料生产中采用勾兑工艺。开发出保健功效好、原料利用度高、风味好、生产周期短、适于工业化生产的果醋饮料生产工艺成为果醋饮料发展的重点。
发明内容
本发明提供一种以枸杞、五味子、桑椹、青蒿、穿心莲等中草药为原料的功能性保健醋饮料及其生产工艺,该饮料产品具有生津止渴、增强免疫力等功效,是一种功效性好、口感佳、商品性状好的功能性保健醋饮料,以满足人们追求口感、营养、保健等多层次要求。
为实现上述目的,本发明的技术方案如下:
一种具有免疫调节功效的中草药保健醋饮料,其特征在于,选用的中草药原料及质量比为:枸杞25~35份、桑椹17~23份、五味子15~25份、青蒿10~20份、穿心莲10~15份、青风藤10~12份、白术10~15份、淫羊藿8~10份、补骨脂8~10份、鸡骨草8~10份、甜叶菊10~20份、猪苓8~12份、蒲公英5~10份、附子4~6份、雷公藤3~5份、党参2~3份。
针对固态制醋法产量低、生产周期长、劳动强度大、原料利用率低和液态发酵法产品风味差的技术弊端,本发明提供一种具有免疫调节功效的中草药保健醋饮料生产工艺,其特征在于固态、液态发酵共存发酵工艺。具体包括以下步骤:
(1)备料:按照上述比例备料,去除生虫原料;
(2)原料预处理:根据原料的不同特性分别进行原料预处理:
①枸杞、桑椹:向清洗后的枸杞、桑椹后五味子加入1.5~2倍水,打浆,按0.2~0.4g/100mL比例加入果胶酶,45~50℃条件下酶解1.5~2h;
②其余原材料:将清洗后的中草药原材料粉碎,过40目筛;
(3)混料:将步骤(2)中各项原料混合,加水至固液比1:5~8,并加入0.15~0.20%硫酸铵、0.05~0.08%磷酸二氢钾,0.02~0.03%硫酸镁;
(4)酶解:按0.1~0.2g/100mL、0.4~0.8g/100mL、0.2~0.4g/100mL比例分别添加淀粉酶、糖化酶、纤维素酶,然后在40~60℃、搅拌条件下协同酶解2~3h;
(5)酒精发酵:酶解用葡萄糖后调节初始总糖度13~15°BX,接种酿酒酵母、蜜环菌,接种量分别为6~8%、2~3%,然后进行酒精发酵,上层液体搅拌发酵,下层固体静置发酵,12h搅拌一次,在20~28℃条件下发酵36~48h;
(6)醋酸发酵:酒精发酵后接种醋酸菌,接种量8~10%,在28~32℃条件下静置发酵36~48h;
(7)分离:发酵结束后进行分离,得到醋酸发酵液;
(8)喷淋:对分离的固体喷淋,使醋酸及其他功能活性物质尽量浸出,合并喷淋液和发酵液得醋酸液;
(9)陈酿:常温条件下陈酿20~30天;
(10)过滤:采用硅藻土过滤;
(11)调配: 调整上述醋酸液的总酸含量1.0~2.0%,并加入1.0~1.5%蜂王浆、0.1%柠檬酸、0.15~0.02%乳酸钙、1~2%黄原胶、0.01~0.02%双乙酸钠;
(12)均质:将调配好的饮料放置在均质机中,在均质压力25MPa,温度60~70 ℃下均质,使各种营养成分均匀化,防止产品出现分层沉淀,使产品稳定性得到进一步的保障;
(13)精滤:将均质后的功能性保健醋饮料先经200目双联过滤器过滤,再经硅藻过滤机精滤以除去其中的杂质及不溶物;
(14)杀菌:精滤后的功能性保健醋饮料进行高温瞬时灭菌,灭菌温度为120~140℃,时间为4~6s;
(15)灌装:采用真空灌装,真空度为0.04-0.05Mpa,灌装温度控制在60-75℃,再冷却至常温即得成品。
根据上述发酵工艺,酒精发酵过程前不进行发酵液的固液分离。
本发明提供一种具有免疫调节功效的中草药保健醋饮料,产品色泽红棕,酸甜可口,口感醇厚,汁液清澈明亮,无杂质;不仅保留了枸杞、桑椹原有的风味,也具备了微生物发酵产生的酸感及酯类等风味物质,具有生津止渴、增强免疫功能等功效。
本发明提供一种具有免疫调节功效的中草药保健醋饮料,其优势在于:一是采用固态、液态发酵共存发酵工艺,糅合了固态发酵风味好和液态发酵产量高、生产周期短、劳动强度低、产品卫生好的优点,缩短发酵时间10天以上,风味达到固体发酵水平;二是产品发酵过程中未进行固液分离,延长了中草药活性成分的浸出时间,并且通过微生物的发酵作用加速了活性成分的浸出,相比于浸提工艺固形物含量减少27.54%,这表明更多的中草药功能活性物质进入到保健醋饮料中,特别是蜜环菌的加入进一步提升了产品的功效性;三是原料中含有甜叶菊,是一种良好的天然甜味剂,并具有降血糖功效,使产品更适于糖尿病患者饮用;四是生产工艺中没有中草药浸提工艺,降低了生产成本,便于工业化生产。
具体实施方式
实施例1:
一种具有免疫调节功效的中草药保健醋饮料,其具体的生产工艺如下:
(1)备料:按照枸杞30份、桑椹20份、五味子20份、青蒿15份、穿心莲2份、青风藤11份、白术13份、淫羊藿9份、补骨脂9份、鸡骨草9份、甜叶菊15份、猪苓10份、蒲公英7份、附子5份、雷公藤4份、党参2.5份比例备料,去除生虫原料;
(2)原料预处理:根据原料的不同特性分别进行原料预处理:
①枸杞、桑椹:向清洗后的枸杞、桑椹后五味子加入1.8倍水,打浆,按0.3g/100mL比例加入果胶酶,45~50℃条件下酶解1.8h;
②其余原材料:将清洗后的中草药原材料粉碎,过40目筛;
(3)混料:将步骤(2)中各项原料混合,加水至固液比1:6.5,并加入0.18%硫酸铵、0.07%磷酸二氢钾,0.025%硫酸镁;
(4)酶解:按0.15g/100mL、0.6g/100mL、0.3g/100mL比例分别添加淀粉酶、糖化酶、纤维素酶,然后在40~60℃、搅拌条件下协同酶解2.5h;
(5)酒精发酵:酶解后用葡萄糖调节初始总糖度14°BX,接种酿酒酵母、蜜环菌,接种量分别为7%、2.5%,然后进行酒精发酵,上层液体搅拌发酵,下层固体静置发酵,12h搅拌一次,在20~28℃条件下发酵42h;
(6)醋酸发酵:酒精发酵后接种醋酸菌,接种量9%,在28~32℃条件下静置发酵42h;
(7)分离:发酵结束后进行分离,得到醋酸发酵液;
(8)喷淋:对分离的固体喷淋,使醋酸及其他功能活性物质尽量浸出,合并喷淋液和发酵液得醋酸液;
(9)陈酿:常温条件下陈酿25天;
(10)过滤:采用硅藻土过滤;
(11)调配: 调整上述醋酸液的总酸含量1.5%,并加入1.2%蜂王浆、0.1%柠檬酸、0.18%乳酸钙、1.5%黄原胶、0.015%双乙酸钠;
(12)均质:将调配好的饮料放置在均质机中,在均质压力25MPa,温度60~70 ℃下均质,使各种营养成分均匀化,防止产品出现分层沉淀,使产品稳定性得到进一步的保障;
(13)精滤:将均质后的功能性保健醋饮料先经200目双联过滤器过滤,再经硅藻过滤机精滤以除去其中的杂质及不溶物;
(14)杀菌:精滤后的功能性保健醋饮料进行高温瞬时灭菌,灭菌温度为120~140℃,时间为4~6s;
(15)灌装:采用真空灌装,真空度为0.04-0.05Mpa,灌装温度控制在60-75℃,再冷却至常温即得成品。
实施例2:
一种具有免疫调节功效的中草药保健醋饮料,其具体的生产工艺如下:
(1)备料:按照枸杞35份、桑椹17份、五味子25份、青蒿10份、穿心莲15份、青风藤10份、白术15份、淫羊藿8份、补骨脂10份、鸡骨草8份、甜叶菊20份、猪苓8份、蒲公英10份、附子4份、雷公藤5份、党参2份比例备料,去除生虫原料;
(2)原料预处理:根据原料的不同特性分别进行原料预处理:
①枸杞、桑椹:向清洗后的枸杞、桑椹后五味子加入2倍水,打浆,按0.4g/100mL比例加入果胶酶,45~50℃条件下酶解1.5h;
②其余原材料:将清洗后的中草药原材料粉碎,过40目筛;
(3)混料:将步骤(2)中各项原料混合,加水至固液比1:8,并加入0.20%硫酸铵、0.08%磷酸二氢钾,0.03%硫酸镁;
(4)酶解:按0.2g/100mL、0.8g/100mL、0.4g/100mL比例分别添加淀粉酶、糖化酶、纤维素酶,然后在40~60℃、搅拌条件下协同酶解2h;
(5)酒精发酵:酶解后用葡萄糖调节初始总糖度15°BX,接种酿酒酵母、蜜环菌,接种量分别为8%、3%,然后进行酒精发酵,上层液体搅拌发酵,下层固体静置发酵,12h搅拌一次,在20~28℃条件下发酵36h;
(6)醋酸发酵:酒精发酵后接种醋酸菌,接种量10%,在28~32℃条件下静置发酵36h;
(7)分离:发酵结束后进行分离,得到醋酸发酵液;
(8)喷淋:对分离的固体喷淋,使醋酸及其他功能活性物质尽量浸出,合并喷淋液和发酵液得醋酸液;
(9)陈酿:常温条件下陈酿30天;
(10)过滤:采用硅藻土过滤;
(11)调配: 调整上述醋酸液的总酸含量2.0%,并加入1.5%蜂王浆、0.1%柠檬酸、0.02%乳酸钙、2%黄原胶、0.02%双乙酸钠;
(12)均质:将调配好的饮料放置在均质机中,在均质压力25MPa,温度60~70 ℃下均质,使各种营养成分均匀化,防止产品出现分层沉淀,使产品稳定性得到进一步的保障;
(13)精滤:将均质后的功能性保健醋饮料先经200目双联过滤器过滤,再经硅藻过滤机精滤以除去其中的杂质及不溶物;
(14)杀菌:精滤后的功能性保健醋饮料进行高温瞬时灭菌,灭菌温度为120~140℃,时间为4~6s;
(15)灌装:采用真空灌装,真空度为0.04-0.05Mpa,灌装温度控制在60-75℃,再冷却至常温即得成品。
实施例3:
一种具有免疫调节功效的中草药保健醋饮料,其具体的生产工艺如下:
(1)备料:按照枸杞25份、桑椹23份、五味子15份、青蒿20份、穿心莲10份、青风藤12份、白术10份、淫羊藿10份、补骨脂8份、鸡骨草10份、甜叶菊10份、猪苓12份、蒲公英5份、附子6份、雷公藤3份、党参3份比例备料,去除生虫原料;
(2)原料预处理:根据原料的不同特性分别进行原料预处理:
①枸杞、桑椹:向清洗后的枸杞、桑椹后五味子加入1.5倍水,打浆,按0.2g/100mL比例加入果胶酶,45~50℃条件下酶解2h;
②其余原材料:将清洗后的中草药原材料粉碎,过40目筛;
(3)混料:将步骤(2)中各项原料混合,加水至固液比1:5,并加入0.15%硫酸铵、0.05%磷酸二氢钾,0.02%硫酸镁;
(4)酶解:按0.1g/100mL、0.4g/100mL、0.2g/100mL比例分别添加淀粉酶、糖化酶、纤维素酶,然后在40~60℃、搅拌条件下协同酶解3h;
(5)酒精发酵:酶解后用葡萄糖调节初始总糖度13°BX,接种酿酒酵母、蜜环菌,接种量分别为6%、2%,然后进行酒精发酵,上层液体搅拌发酵,下层固体静置发酵,12h搅拌一次,在20~28℃条件下发酵48h;
(6)醋酸发酵:酒精发酵后接种醋酸菌,接种量8%,在28~32℃条件下静置发酵48h;
(7)分离:发酵结束后进行分离,得到醋酸发酵液;
(8)喷淋:对分离的固体喷淋,使醋酸及其他功能活性物质尽量浸出,合并喷淋液和发酵液得醋酸液;
(9)陈酿:常温条件下陈酿20天;
(10)过滤:采用硅藻土过滤;
(11)调配: 调整上述醋酸液的总酸含量1.0%,并加入1.0%蜂王浆、0.1%柠檬酸、0.15%乳酸钙、1%黄原胶、0.01%双乙酸钠;
(12)均质:将调配好的饮料放置在均质机中,在均质压力25MPa,温度60~70 ℃下均质,使各种营养成分均匀化,防止产品出现分层沉淀,使产品稳定性得到进一步的保障;
(13)精滤:将均质后的功能性保健醋饮料先经200目双联过滤器过滤,再经硅藻过滤机精滤以除去其中的杂质及不溶物;
(14)杀菌:精滤后的功能性保健醋饮料进行高温瞬时灭菌,灭菌温度为120~140℃,时间为4~6s;
(15)灌装:采用真空灌装,真空度为0.04-0.05Mpa,灌装温度控制在60-75℃,再冷却至常温即得成品。
本发明提供一种具有免疫调节功效的中草药保健醋饮料,通过动物试验进行中草药保健醋饮料的毒理学试验及安全性评价。小鼠急性经口毒性试验结果表明,本中草药保健醋饮料对小鼠急性经口最大耐受剂量大于高剂量组75mg/kg·bw; 遗传毒性试验小鼠骨髓细胞微核试验和小鼠精子畸形试验两项试验结果均为阴性,表明该中草药保健醋饮料无致突变作用;由大鼠30d喂养试验可知,大鼠体征行为正常、体态健康、血液及血液生化指标也无异常变化,因此75mg/kg·bw的剂量(人体推荐量的150倍)属于安全剂量;遗传毒性试验和大鼠30 d喂养试验结果均为阴性,因此确定本保健饮料属无毒类食品,人可以安全放心食用。
本发明提供一种具有免疫调节活性的中草药保健醋饮料,不同的中草药性味各异,功效存在着巨大的差异,不同的中草药组合后存在复杂的相互作用关系,且中草药之间的配比比较密切,不同配比也将使君臣佐使关系发生实质性的变化,从而使复合中草药的关系发生实质性改变。本申请,而且通过枸杞、五味子、桑椹、青蒿、穿心莲等中草药彼此间存在复杂的相互作用关系,合理配比,取得了预料不到的技术效果,使具有免疫调节功效中草药保健醋饮料的关系发生实质性改变,麸皮复合发酵型中草药保健醋饮料的总抗氧化能力达到415.58±10.35/mL,改变中草药配比或中草药组成会降低中草药保健醋饮料的抗氧化能力。本申请通过小鼠试验进行了饮料的免疫调节效果:
实验动物分组及给药方法:昆明小鼠50只,20±2g,雌雄各半。上述小鼠随机分为5组,每组10只,A-空白对照组;B-模型组(CY免疫抑制);C-中草药保健醋饮料组(实施例1);D-中草药保健醋饮料组(实施例2); E-中草药保健醋饮料组(饲喂不含蜜环菌试验工艺的保健醋饮料),首先进行环磷酰胺造模,B、C、D、E组分别每天腹腔注射4%环磷酰胺0.2mL;连续注射3天。待小鼠免疫力降低后,以后每天A-空白对照组和B-模型组(灌胃生理盐水0.2mL/d),C组、D组、E组每天灌胃保健饮料0.2mL,连续灌胃7d;
(1)中草药保健醋饮料对小鼠吞噬细胞吞噬功能的影响
表1 保健醋饮料对小鼠碳粒廓清指数及吞噬细胞吞噬功能的影响
*表示与模型组相比差异显著(P<0.05),**表示与模型组相比差异极显著(P<0.01)
(2)中草药保健醋饮料对小鼠免疫器官的影响
表1 保健醋饮料对对小鼠免疫器官的影响
*表示与模型组相比差异显著(P<0.05),**表示与模型组相比差异极显著(P<0.01)。
以上实施例仅用于说明本发明的技术方案,而非对其进行限制;尽管参照前述实施例对被发明进行了详细的说明,但对于本领域的普通技术人员来说,依然可以对前述实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而对这些修改或者替换,并不使相应技术方案的本质脱离本发明所要求保护的技术方案的精神和范围。
Claims (2)
1.一种具有免疫调节功效的中草药保健醋饮料,其特征在于生产工艺具体包括以下步骤:
(1)备料:按照枸杞25~35份、桑椹17~23份、五味子15~25份、青蒿10~20份、穿心莲10~15份、青风藤10~12份、白术10~15份、淫羊藿8~10份、补骨脂8~10份、鸡骨草8~10份、甜叶菊10~20份、猪苓8~12份、蒲公英5~10份、附子4~6份、雷公藤3~5份、党参2~3份比例备料,去除生虫原料;
(2)原料预处理:根据原料的不同特性分别进行原料预处理:
①枸杞、桑椹:向清洗后的枸杞、桑椹后五味子加入1.5~2倍水,打浆,按0.2~0.4g/100mL比例加入果胶酶,45~50℃条件下酶解1.5~2h;
②其余原材料:将清洗后的中草药原材料粉碎,过40目筛;
(3)混料:将步骤(2)中各项原料混合,加水至固液比1:5~8,并加入0.15~0.20%硫酸铵、0.05~0.08%磷酸二氢钾,0.02~0.03%硫酸镁;
(4)酶解:按0.1~0.2g/100mL、0.4~0.8g/100mL、0.2~0.4g/100mL比例分别添加淀粉酶、糖化酶、纤维素酶,然后在40~60℃、搅拌条件下协同酶解2~3h;
(5)酒精发酵:酶解后用葡萄糖调节初始总糖度13~15°BX,接种酿酒酵母、蜜环菌,接种量分别为6~8%、2~3%,然后进行酒精发酵,上层液体搅拌发酵,下层固体静置发酵,12h搅拌一次,在20~28℃条件下发酵36~48h;
(6)醋酸发酵:酒精发酵后接种醋酸菌,接种量8~10%,在28~32℃条件下静置发酵36~48h;
(7)分离:发酵结束后进行分离,得到醋酸发酵液;
(8)喷淋:对分离的固体喷淋,使醋酸及其他功能活性物质尽量浸出,合并喷淋液和发酵液得醋酸液;
(9)陈酿:常温条件下陈酿20~30天;
(10)过滤:采用硅藻土过滤;
(11)调配: 调整上述醋酸液的总酸含量1.0~2.0%,并加入1.0~1.5%蜂王浆、0.1%柠檬酸、0.15~0.02%乳酸钙、1~2%黄原胶、0.01~0.02%双乙酸钠;
(12)均质:将调配好的饮料放置在均质机中,在均质压力25MPa,温度60~70 ℃下均质,使各种营养成分均匀化,防止产品出现分层沉淀,使产品稳定性得到进一步的保障;
(13)精滤:将均质后的功能性保健醋饮料先经200目双联过滤器过滤,再经硅藻过滤机精滤以除去其中的杂质及不溶物;
(14)杀菌:精滤后的功能性保健醋饮料进行高温瞬时灭菌,灭菌温度为120~140℃,时间为4~6s;
(15)灌装:采用真空灌装,真空度为0.04-0.05Mpa,灌装温度控制在60-75℃,再冷却至常温即得成品。
2.根据权利要求1所述的一种具有免疫调节功效的中草药保健醋饮料,其特征在于所述发酵工艺中酒精发酵过程前不进行发酵液的固液分离。
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